• llubrano

Eggplant Parmigiana, My Way

There are many different ways to prepare this classic Italian dish, this is how I make it, I've tried pre-baking the slices but I find frying them has a much better flavor and texture. I also like to use fresh herbs but that's optional. I make a simple marinara sauce in advance but good quality jarred is fine. Here's how I do it:


1 large eggplant or 2 smaller ones

2-3 eggs, whisked with some S&P added

1/2-3/4 cup all purpose flour

marinara sauce, 3-4 cups

1 cup shredded mozzarella

1/2 ish cup grated Parmesan cheese

fresh herbs: basil and marjoram (optional)

Peel the eggplant, I like to cut them in rounds I find it easier to fry them. Layer them in a colander with a sprinkle of salt in between cover with a dishcloth and place something heavy on top, leave for 20 mins, it takes the bitterness out, wash and dry them after. In a large skillet add enough cooking oil so there's about 1" in the pan heat till it's very hot. Dip each slice of eggplant in the egg then dredge with flour, shake off excess flour and fry on each side till golden. In a rectangular casserole dish spoon in some sauce to coat the bottom. Add a layer of eggplant, more sauce then the mozzarella and parmesan. I like to ad in fresh herbs at this stage. Continue layering, I like 3 layers, for good luck. Top with mozzarella, parmesan and herbs, cover the top with foil. Place dish in an oven preheated to 350F and bake for 35-45 mins. Remove foil and broil the top so the cheese crisps a bit, 2-3 mins, careful not to burn it (I've done that!) Give it 15 mins to settle then serve.

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