MAMMA AGATA'S EGGPLANT PARMIGIANA
Steps:
- - Prepare the eggplant. Wash the eggplant and remove the top and bottom of each. Peel the eggplant lengthwise in strips, leaving some of the skin intact. Slice the eggplant lengthwise, but not too thin, as it will reduce in size once cooked. - Layer the slices of eggplant in a colander and sprinkle each layer with a pinch of salt. Let set for 15-20 minutes. This will allow the eggplant to release excess water and its bitter taste. Holding 3-4 slices at one time, gently squeeze from top to bottom to get out any excess water. Do not rinse. - Sprinkle a bit of flour onto a plate and individually dip each slice of eggplant into the flour. Do this quickly to ensure that the eggplant does not absorb too much flour. - Set out a few paper towels. Using a cast iron skillet or heavy frying pan, heat the oil over medium high heat to about 375 degrees Fahrenheit. Fry each slice of eggplant until it is lightly golden brown. Drain and transfer to paper towels to allow excess oil to be absorbed. - Preheat the oven to 325 degrees Fahrenheit. - In a shallow baking dish, generously layer the ingredients in the following order: tomato sauce, eggplant, Parmesan, fresh mozzarella, smoked provolone, fresh basil leaves. Repeat. Repeat a third time, but leave out the mozzarella and provolone so that the dish cooks evenly without burning. Top it off with the remaining tomato sauce. - Place a baking sheet or aluminum foil in the bottom of the oven. Bake the eggplant parmigiana for 20 minutes. After 20 minutes, increase the temperature to 400 degrees and bake the parmigiana for another 10 minutes. - Turn off the oven and leave the parmigiana in the oven for an additional 10 minutes. Remove the pan from the oven and allow to set for at least 40 minutes before serving *Buy the fresh mozzarella one or two days prior to making the eggplant parmigiana. Remove the mozzarella from its water and put in the fridge to dry out.
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Al saba
[email protected]This recipe was amazing! The eggplant was perfectly cooked and the sauce was so flavorful. I will definitely be making this again and again.
Andleeb Raza
[email protected]I'm not a big fan of eggplant, but I thought this recipe was pretty good. The eggplant was cooked well and the sauce was flavorful. I would definitely make it again.
Ladon Ramsey
[email protected]The eggplant parmigiana was good, but I thought the sauce was a bit too sweet for my taste.
Saqib Abood
[email protected]I made this recipe for a dinner party and it was a huge hit. Everyone loved the eggplant parmigiana and I got lots of compliments. I will definitely be making this again.
awurama ampomah
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler eggplant parmigiana recipes in the future.
Regina Morris
[email protected]I've tried this recipe twice now and both times it's turned out perfectly. The eggplant is crispy and the sauce is flavorful. I love that it's a vegetarian dish that's still hearty and satisfying.
Jay Bryant cosplay and props
[email protected]This recipe was a disaster! The eggplant was burnt and the sauce was bland. I would not recommend this recipe to anyone.
CoZmo
[email protected]The eggplant was a bit mushy for my taste, but the flavors were good.
Hamadahmad Khan
[email protected]The eggplant parmigiana was good, but I found the sauce to be a bit too salty. I think I would try a different recipe next time.
Chris Uriel D.P.
[email protected]This recipe was a bit more work than I expected, but it was worth it. The eggplant parmigiana was delicious and my family loved it. I would definitely make it again, but maybe on a special occasion.
Francis Rush
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The eggplant is always cooked perfectly and the sauce is so flavorful. I love that it's a vegetarian dish that's still hearty and satisfying.
Victoria Gasal
[email protected]This recipe was easy to follow and the results were delicious. The eggplant was crispy on the outside and tender on the inside, and the sauce was flavorful and cheesy. I would definitely recommend this recipe to others.
Faris Khalil
[email protected]Mamma Agata's Eggplant Parmigiana was a hit with my family! The eggplant was cooked to perfection, and the flavors were amazing. I will definitely be making this again.