Eggplant Parmigiana How to prepare
A delectable, flavor-rich version of the classic eggplant (aubergine)
dish.
Recipe for Eggplant Parmigiana, contributed by Janey Macleod
Eggplant parmigiana is a great vegetarian stand-by. It can be found
on the menus of Italian restaurants throughout the world, and is always
a good choice for people who strive to avoid meat. When well made,
it is truly delicious.
Ingredients for Eggplant parmagiano recipe
• 1 large or 2 small eggplants (aubergines)
• Salt
• A little flour
• Olive oil for frying
• 1½ cups (12 fl oz, 360 ml) tomato sauce; or a 14-oz (400 g) can
of tomatoes
• 5 oz (150 g) mozzarella cheese, cut into thin slices
• ½ cup (2 oz, 50 g) parmesan cheese, finely grated
• A few leaves of fresh basil (optional)
• Salt and pepper for seasoning
Oven: Pre-heat to 375F, 190C.
Start by salting and pressing the eggplant (aubergine). You need to
do this several hours before you start the main part of the preparation.
Cut the eggplant into ¼-inch (½ cm) slices, and arrange these on a
large plate. Sprinkle with a generous amount of salt. Place another
plate on top, and then place something heavy on top of that (I use
three or four heavy books).
When you are ready to start cooking, wash the eggplant thoroughly
and dry with a paper towel. Coat each slice with a little flour, and
fry it for a few minutes in the heated olive oil.
Next, arrange half the slices of eggplant at the bottom of an oven-proof
dish. Pour on half the tomato sauce along with the basil, then add
a layer of half of each of the cheeses. Repeat the process with another
layer of eggplant, tomato and cheese, ending with a sprinkling of
salt and pepper.
Cook in the oven for about 45 minutes, removing the lid about ten
minutes before serving.
Your Eggplant parmagiano recipe is ready now
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