HOW TO MAKE PARMIGIANA | MELANZANE ALLA PARMIGIANA | EGGPLANT ITALIAN RECIPE

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.

Clean the eggplant by cutting off the end part.

Slice the eggplant into thin strips about 1 centimeter thick.

Place the sliced eggplant in a container and sprinkle with large grain salt.

Put a heavy weight on top of the eggplant and let it sit for 1 hour to draw out moisture.

After an hour, remove the weight and squeeze the eggplant to get rid of excess water.

Cut the garlic and remove the center part to reduce its strong flavor.

Heat olive oil in a pan and add the garlic, frying until fragrant.

Add tomato sauce to the pan with the garlic and cook for about 15 minutes.

Add basil leaves to the sauce and stir, cooking for an additional 5 minutes.

Prepare two plates: one with flour and another with beaten eggs.

Dip the eggplant slices in the egg, then coat them with flour, placing them on a plate afterward.

Heat olive oil in a pan and fry the eggplant slices until golden on both sides, placing them on absorbent paper afterward to soak up excess oil.

In a baking dish, add a bit of olive oil to prevent sticking.

Spread a layer of the prepared tomato sauce on the bottom of the baking dish.

Layer the fried eggplant slices over the sauce, ensuring they fill the spaces.

Add mozzarella cheese on top of the eggplant layer, followed by more cheese if desired.

Sprinkle grated grana padano cheese on top of the mozzarella layer.

Add another layer of tomato sauce over the cheese.

Repeat the layering process until all ingredients are used, finishing with a layer of sauce and cheese on top.

Remove any garlic pieces if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens