MELANZANE ALLE PARMIGIANA (EGGPLANT PARMESAN)
Steps:
- 1. Cut eggplants lengthwise into slices about .5" thick. Place slices in a colander set over a bowl, salt generously on both sides, and set aside to drain for 1 hour. 2. Meanwhile, heat 3 tbsp. of the oil in a medium saucepan over medium heat. Add garlic and cook, stirring often with a wooden spoon, until golden, 1-2 minutes. Add tomatoes and juice from the can and season to taste with salt and pepper. Increase heat to high and boil for 5 minutes. Reduce heat to medium-low and simmer, breaking up tomatoes with back of spoon and stirring often, until sauce thickens, about 30 minutes. Chop 3-4 of the basil leaves, add to sauce, and simmer for 15 minutes more. Set sauce aside. 3. Preheat oven to 375 degrees. Brush excess salt off eggplant, pat each slice dry with paper towels, and set aside. Heat the remaining oil in a large deep skillet over medium-high heat. Working in batches, fry eggplan, turning once, until golden and soft, 2-3 minutes per side. Transfer eggplant with a slotted metal spatula to a wire rack to drain. Season to taste with pepper. 4. Spread a large spoonful of sauce over bottom of each of two 8" baking dishes. Cover sauce with a layer of eggplant slices, scatter some of the mozzarella over eggplant, then spread another large spoonful of sauce over eggplant and mozzarella. Repeat layers with the remaining eggplant slices, mozzarella, and sauce, ending with a layer of sauce. Scatter half the remaining basil leaves over each dish and sprinkle each dish with half the parmigiano. Bake until sauce is bubbling hot and cheese is melted and golden on top, 25-30 minutes.
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Sofia Baque
sofia-b@hotmail.comI'm not a vegetarian, but I really enjoyed this eggplant parmesan. It's a delicious and hearty dish that's perfect for a meatless meal.
Dovere Martin
m_dovere@hotmail.co.ukThis recipe is a bit time-consuming, but it's worth it. The eggplant parmesan is delicious and it's a great dish to serve at a party.
Melvis Presley
presleym56@hotmail.frI've never made eggplant parmesan before, but this recipe made it easy. The dish turned out great and I will definitely be making it again.
Shaleem David
sdavid@hotmail.comThis recipe is a great way to use up leftover eggplant. It's also a delicious and easy meal to make.
souda abdi
a20@hotmail.co.ukI'm not a big fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the sauce was delicious.
Cameron Williams
wcameron@yahoo.comThis recipe was a disappointment. The eggplant was tough and the sauce was bland.
louise midkiff
ml73@hotmail.comI love this recipe! It's so easy to make and it always turns out great.
Iram Maher
i_maher14@hotmail.comThis recipe is a keeper! I will definitely be making this again and again.
Abosede Adewuyi
aa82@yahoo.comI've tried many eggplant parmesan recipes, but this one is by far the best. The eggplant is perfectly cooked and the sauce is amazing.
Moto
moto39@hotmail.comThis recipe is a bit time-consuming, but it's worth it. The eggplant parmesan is delicious!
Geoffrey Mwangi
mwangi@aol.comI made this recipe for a dinner party and it was a huge success! Everyone loved it.
Christabel Ndufor
nc@hotmail.frThis recipe was a disaster! The eggplant was burnt and the sauce was bland. I will not be making this again.
Sakhi Aich
sa56@hotmail.frThe eggplant was a little mushy for my liking, but the sauce was very good.
YCM7
ycm7@gmail.comThis recipe was a little too cheesy for my taste, but it was still good. I think I would use less cheese next time.
Roberto Acevedo
roberto.a@yahoo.comThis was my first time making eggplant parmesan and it was easier than I thought it would be. The recipe was easy to follow and the dish turned out great. I will definitely be making this again.
Zaffar Khan
zaffar22@yahoo.comI've made this recipe several times and it always turns out great. The eggplant is crispy on the outside and tender on the inside, and the sauce is delicious. I highly recommend this recipe.
Mymy Ma
m-ma@gmail.comThis eggplant parmesan recipe was a hit with my family! The eggplant was perfectly cooked and the sauce was flavorful and cheesy. I will definitely be making this again.