Parmigiana di Melanzane
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The Tale of Parmigiana di Melanzane
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Eggplant Parmigiana is claimed by several southern Italian regions, Campania, Sicily, and Calabria among them, and its exact origin is genuinely disputed. Interestingly, some food historians argue the name may derive from the Sicilian dialect word for window shutters, which the layered eggplant slices resemble, rather than from Parmesan cheese at all.
Ingredients
Scale:· 6 servings
- 3 large eggplants, sliced lengthwise
- Olive oil, for frying
- 3 cups tomato sauce
- 1 lb fresh mozzarella, sliced
- 1 1/2 cups Parmesan, grated
- Fresh basil leaves
- Salt to taste
Instructions
- 1Salt eggplant slices and let drain 30 minutes, then pat dry.
- 2Fry eggplant slices in olive oil until golden on both sides, then drain on paper towels.
- 3Spread a layer of tomato sauce in a baking dish.
- 4Layer fried eggplant, sauce, mozzarella, basil, and Parmesan, repeating layers.
- 5Finish with a top layer of sauce and Parmesan.
- 6Bake at 375°F for 30-35 minutes until bubbling and golden.
- 7Rest 10 minutes before serving.
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