Side recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4640458

Eggplant Parmesan (Melanzane alla Parmigiana) I

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4640458

License: CC BY-SA 4.0 · Wikibooks contributors

#baked #italian #medium difficulty #recipes using bread crumb #recipes using eggplant #recipes using mozzarella #recipes using parmesan #recipes with images #recipes with metric units #recipes without servings #side dish #vegetarian
Side Bread Vegetarian Italian Baked

Ingredients

Scale
  • 3–4 big eggplants (aubergines)
  • Tomato sauce
  • 200–300 grams of mozzarella cheese, sliced
  • Grated Parmesan cheese
  • Flour or breadcrumbs
  • Oil to fry
  • Salt
  • 2 eggs (optional)
  • Fresh basil (optional)
  • Pepper or other spices (optional), to taste

Directions

  1. Wash eggplants and cut them in slices about 1–1.5 cm (or about ¼ inch) thick.
  2. Salt each slice on both sides, and use one of the following techniques to draw the water out. Then rinse off the salt under running water and let them dry. Arrange them on a plate, and cover them with another. Let them rest for 60–120 minutes, time permitting. Alternatively, place salted eggplant slices in a large strainer, cover, and place a weight (e.g., a pot of water) on top to help squeeze out the water faster.
  3. Bread and cook the eggplant slices, with one of these two methods. Do not overcook, as they will spend more time in the oven later. For a thicker breading, dredge and fry them. Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour. Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat. For a light thin breading, dust with flour and bake. They should come out lighter than if fried. Arrange in a baking dish, dust each slice with flour, and drizzle with oil. Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.
  4. Layer the eggplant slices, tomato sauce, then mozzarella and Parmesan cheese in a baking dish. Some cooks add fresh basil leaves. Make as many layers as you wish, but 3 or 4 should be enough.
  5. For a nice crust, finish with another covering of Parmesan.
  6. Bake at 180°C (350°F) for about 20–30 minutes, or until cheese topping is lightly browned.
  7. For a thicker breading, dredge and fry them. Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour. Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat.
  8. For a light thin breading, dust with flour and bake. They should come out lighter than if fried. Arrange in a baking dish, dust each slice with flour, and drizzle with oil. Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.
  9. Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour.
  10. Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat.
  11. Arrange in a baking dish, dust each slice with flour, and drizzle with oil.
  12. Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.