Melanzane Alla Parmigiana

Melanzane Alla Parmigiana Eggplant Parmigiana

Melanzane Alla Parmigiana (Eggplant Parmigiana) by Gabriele Corcos & Debi Mazar

6 medium eggplants, sliced 1/4 inch thick
2 cups of flour
2 quarts Canola Oil, as needed, for frying
Red Sauce, recipe follows
1 ½ pounds part skim mozzarella, grated
1 pound Parmigiano-Reggiano, freshly grated
1 bunch basil, leaves only (about 3 loosely packed cups)
Sea salt and freshly ground black pepper
Fresh basil, Parmigiano-Reggiano, olive oil, for serving

Serves: 8-12
Prep time: 1 hour
Cook Time: 1 hour
Inactive Prep Time: 25 minutes
Total Time: 2 hours 25 minutes
Tips or Notes: Grate your mozzarella using the food processor with the grater attachment.

Preheat your oven to 400.

Pour 2 inches of oil into a heavy bottomed pot or high-sided skillet and heat to 360 degrees.

In a wide casserole dish add the flour, whisk in salt and freshly ground black pepper. Dredge the eggplant slices in the flour and fry them in the hot oil. You’ll need to fry in batches. When they are browned, remove them from the oil and lay them on a paper towel lined baking sheet. Repeat as necessary. Allow to cool.

Using individual gratin dishes (or alternately in 2 disposable trays if making family style servings), start layering your ingredients: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2-3 times (3 is better if your dish can accomodate it). For the top layer, top it with a final spoonful of red sauce, Mozzarella, Parmesan. Bake for about 25-30 minutes or until bubbly and golden on top.

Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra virgin olive oil.

Buon Appetito!

Red Sauce by Gabriele Corcos & Debi Mazar

¼ cup olive oil
5 cloves of garlic, peeled and roughly chopped
1 red onion, finely chopped
2 (28 ounce) cans pomodori pelati tomatoes (whole peeled tomatoes) (blended smooth)
pinch of red pepper
salt and pepper
Large handful of basil leaves (optional)

Yield: about 2 quarts of sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Inactive Prep Time: 25 minutes
Total Time: 35 minutes
Tips or Notes: This quantity is enough for the Eggplant Parmesan recipe.

Heat olive oil in a large saucepan. Add garlic and onion and sauté until tender, 5 minutes. Add the tomatoes and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.

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