FoodHopp

Name: Authentic Melanzane Parmigiana Recipe
Prep time: 45 min
Cook time: 60 min
Yield: 8
Cuisine: Italy
Ingredients: 2 large eggplants (about 2 lbs / 900g); 1/4 cup kosher salt (for sweating the eggplant); 1/2 cup all-purpose flour (for dredging); 3 large eggs, beaten; 2 cups breadcrumbs (fine); 1/2 cup vegetable or canola oil (for frying); 3 cups Simple Tomato Sauce; 8 oz fresh mozzarella, thinly sliced or shredded; 1 cup freshly grated Parmesan cheese, divided; 1/4 cup fresh basil leaves, torn; 2 tablespoons olive oil (for drizzling); *For the Simple Tomato Sauce:**; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 (28 oz / 800g) can crushed tomatoes (e.g., San Marzano); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon sugar (optional, to balance acidity); 1/4 cup fresh basil leaves

Melanzane Parmigiana

🇮🇹 Italy

Campania

Eggplant Parmesan

Casserole

Eggplant

Parmesan

Rate this food

Ingredients

Recent Reviews

Loading reviews...