Parmigiana Di Melanzane
Eggplant Parmesan is an renowned Italian classic that pairs the flavors of meaty eggplant and Parmigiano Reggiano. Originating from Southern Italy, this recipe has a rich history dating back to the 19th century. The dish is traditionally made by layering slices of fried or grilled eggplant with tomato sauce, mozzarella cheese, and Parmesan cheese. Baked to perfection, Parmigiana Di Melanzane showcases the harmony of flavors and textures, resulting in a comforting and satisfying meal. This dish is easy to make and captures the essence of Italian cuisine as it continues to be a beloved favorite worldwide.
Cut the eggplant lengthwise into thin slices. Put the slices on a plate and sprinkle with salt. Allow to sit for about 15 minutes, then rinse them under water and squeeze out. The salt extracts the water & bitterness from the eggplant. Pat to dry and dip each slice in flour.
Fry the eggplant slices in hot oil until golden. Remove and transfer to paper-towel-lined baking sheet to drain.
Next, chop the Mozzarella in small cubes. Spoon a little tomato sauce on the bottom of a baking pan, and begin layering first eggplant, tomato sauce and cheese. Repeat process until you have made three layers (or more depending on the size of the baking pan). Finish with tomato sauce and grated Parmigiano.
Bake in a preheated oven at 180°C (about 360°F) for about 15 minutes until the Mozzarella is melted and the top is golden.Remove and allow to cool slightly before serving. Sprinkle with grated Parmigiano, garnish with fresh basil and serve.