EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)

Eggplant Parmigiana is a rich and hearty one-dish meal, typical of Italian cuisine. It's made with fried eggplant, then layered in a pan with mozzarella, tomato sauce, and basil. Delicious in flavor and mouthwatering!

Ingredients

• 2 lbs. eggplants
• 2 eggs
• Fresh tomatoes for sauce
• 1 mozzarella
• 1/2 cup of parmigiano
• 1 cup of breadcrumbs
• 1/2 white onion
• Basil
• Salt
• 1 cup of vegetable oil to fry eggplants

Cut the eggplants

Arrange the eggplant slices in layers on a colander and sprinkle generously all over with kosher salt.  Set aside to let the bitter juices weep from the eggplant, about 1 or so.

Rinse the eggplants under cold running water and then blot dry with paper towels.

1. In a large bowl, whisk together the salt, breadcrumbs, grated cheese, and season with pepper.  In a bowl whisk the egg.  Dip the eggplant slice in the egg and then dredge it in the breadcrumb mixture.  Transfer the eggplant to a baking sheet.  Repeat with the remaining eggplants.
2.                                

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat.  Fry the eggplant slices, turning once, until golden brown.  

Transfer to a paper towel-lined dish.  

Then prepare the tomato sauce. Chop the onion and sauté in 3 tablespoons of oil, then add the fresh tomatoes, parsley, basil and one sliced pepper (if you like) and cook covered for about 20 minutes. Then season with salt and black pepper.

                     

Preheat the oven to 400 degrees. Place some marinara sauce in baking dish and arrange some of the eggplant over the sauce. Cover the eggplant with more sauce.  Scatter half of the mozzarella over the sauced eggplant. Repeat with eggplant, sauce, and mozzarella. 

Bake until hot and brown about 40 minutes.

Serve immediately.