Eggplant Parmigiana
Eggplant parmigiana is a delicious dish that evokes memories of my childhood and represents the authentic flavors of true southern Italian cooking. My mother’s recipe was so delicious that I have continued to make it the same way for my family. I always prepare a large platter as it is delicious as leftovers for sandwiches the next day. My girls always remark how this was one of their favorite lunchbox sandwiches while growing up, and once their friends in school tried it, I would have to make extra so they could share!! Nothing better than eggplant parm for lunch!
It was also one of our go to dishes while we were traveling along the Amalfi Coast last fall. Eggplant parmigiana or melanzane alla parmigiana is featured on most restaurant menus as it is popular dish among the local residents and eggplants seem to grow abundantly in the warm sun and rich volcanic soil. The local Italians refer to the dish as “parmigiana” and the ones I’ve tasted are similar to my mother’s recipe. Below are some pictures of chef and owner of the restaurant Hosteria di Bacco, located in the tiny mountain town of Furore and the delicious eggplant parmigiana she prepared for us as part our food and wine tasting event at the picturesque Marisa Cuomo Winery. Their wines were magnificent and excellently pared with the menu choices. Check out their website, they have won numerous awards of excellence for their winemaking in Italy and the scenery is just breathtaking. If you are interested in touring Italy with us…just drop me a line…
Below are a variety of eggplant shapes to choose from. I typically use the oval shaped or round eggplant as they are more readily available. To prepare the eggplant, you want to first peel the skin and then slice eggplant thinly into approx 1/8″ thick circles or slice horizontally if you prefer. I then, sprinkle the eggplant slices with salt, place them in a bowl, cover with paper towels and then place a weight on top. to allow the bitter juices to be released. Let the eggplant rest for 20 – 30 minutes, then discard the juice and pat the slices dry.
Prepare for the eggplant for frying by preparing two separate bowls, one with whisked eggs, and the other with plain white flour. First, dip eggplant into the egg and then into the flour and then saute them in a pan with light olive oil until lightly browned on both sides.
Drain eggplant slices between paper towels to absorb excess oil and continue process till all eggplant is fried. Then, layer the eggplant in a 9×11 casserole platter. First, spread pre-prepared marinara sauce on the bottom of casserole dish.
Layer eggplant, tomato sauce, mozzarella cheese and grated Pecorino Romano cheese. Continue layers until all eggplant is used up. End layer with sauce and cheese. Sprinkle with extra virgin olive oil and cover eggplant with tin foil. Bake in 350 degree oven for 30 minutes, then remove foil and bake for another 30 minutes or until the eggplant begins to brown on the edges. Let rest for 10 minutes before serving to allow the cheese to set up. Enjoy…Buon Appetito…
Bake in 350 degree oven for 30 minutes, then remove foil and bake for another 30 minutes or until the eggplant begins to brown on the edges. Let rest for 10 minutes before serving to allow the cheese to set up. Enjoy…Buon Appetito…
Eggplant Parmigiana Recipe
First peel and cut the eggplant into 1/8″ rounds and and salt the eggplant. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture. After 30 minutes, drain liquid and pat eggplant slices to absorb excess moisture. Set aside.
Ingredients:
- 2 large firm eggplants
- 2 teaspoons salt
- 1-1/2 cups white flour (dredging)
- 3 eggs, beaten ( for dredging)
- 1 cup light olive oil ( for frying)
- 2 cups grated mozzarella cheese ( I use whole milk)
- 1 cup grated Pecorino Romano cheese
Classic Marinara Sauce
- 2 Tbsp extra virgin olive oil
- 1 clove minced garlic
- 1 tsp. dry italian seasoning
- 1 28-oz can whole peeled tomatoes (preferably San Marzano), blended
- salt and pepper to taste
- bunch of fresh chopped basil or parsley
- 1 tsp pepperoncini (optional)
Prepare marinara sauce by sauteing garlic and dried italian seasoning with 2 tbsp. olive oil in a large saute pan for 1-2 minutes. Add blended tomatoes and season sauce with salt and pepper and pepperoncini to taste. Simmer sauce for 30 minutes on medium heat, stirring occasionally. Add fresh parsley or basil and turn down heat to a low simmer for another five minutes and then remove from heat and set aside.
Set up set up two separate bowls for dredging with flour and egg. Frist dredge each eggplant slice into egg then flour and place pieces on cookie sheet to prepare for frying.
Heat a large shallow saute pan with 1/4 cup light olive oil or canola oil. Fry a few eggplant slices at a time until both sides are lightly browned. Drain slices on paper towels to soak up excess oil. Continue process until all eggplant is fried.
In a 9 x 12 casserole dish, cover bottom with pre-prepared marinara sauce, followed by a layer of fried eggplant. Top eggplant with a generous portion of mozzarella cheese and then pecorino cheese. Dot with marinara sauce and then continue with layers of eggplant, cheese, sauce until all eggplant is used up.
Cover eggplant with tin foil and bake in 350 degree oven for 30 minutes. Remove tin foil and bake eggplant for another 30 minutes or until sauce has thickened and edges begin to brown. Remove from oven and let eggplant rest for 10 minutes before serving to allow cheese to set up. Buon appetito…Enjoy this delicioso eggplant parmigiana!!!
Kathleen Barbato….3 Italian Sisters.
