Parmigiana Di Melanzane Recipe By Award Winning Chef Marco Saracino - Food Fusion

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a cost-effective alternative with a similar flavor.

Peel and chop the onion, set aside.

Chop fresh basil leaves and set aside.

Slice off the cap of the eggplants, peel alternatively, then cut into even slices. Sprinkle salt generously, place a heavy object on top, and let it drain for a few hours to remove bitterness.

Chop the tomatoes and set aside.

In a saucepan, add olive oil and onion, sauté for a minute.

Add tomatoes and mix well.

Add salt and crushed black pepper, and mix well.

Add fresh basil leaves and mix well.

Add water and mix well, cover, and cook on medium flame for 25-30 minutes, then blend the mixture with a hand blender and let it cool completely.

Add eggs, whisk well, and set aside.

Pat dry all eggplant slices, coat with all-purpose flour, and dust off excess flour.

In a frying pan, heat cooking oil and fry eggplant slices from both sides until golden brown.

In a baking dish, add prepared tomato sauce, fried eggplant slices, mozzarella cheese, parmesan cheese, and fresh basil leaves in layers.

Bake in a preheated oven at 180°C until cheese melts (10-15 minutes).

Garnish with fresh basil leaves and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens