Parmigiana di melanzane
We watched Stanley Tucci in Italy, and watched this recipe being made
Yield: 4 people
Equipment
- large pot for making sauce
- large skillet for frying Eggplant
- Colandar
- 1 large rectangular baking dish
Materials
- 2 large Eggplants or several small Aubergines sliced lengthwise
- large can San Marzano Tomatoes
- bunch Basil leaves
- 1 large Onion finely chopped
- 3 garlic cloves chopped fine
- 2-3 large ripe tomatoes Cut up pieces. I buy from the farmers' market or fruit stand
- 8 oz Buffalo Mozzarella Cheese cut into cubes
- 3/4 cup Parmigiano Reggiano Cheese freshly grated
- salt for Eggplant and seasoning the sauce
- ½ cup Olive Oil or Almond Oil for frying eggplant⅓
Instructions
- Place the sliced Eggplant in a colander, and sprinkle with salt. Set aside for at least an hour
- Add chopped onion to a large pot and saute,
- When onions are translucent, add the chopped garlic
- Add the finely chopped tomatoes
- Add some of the basil leaves, torn up with your hands
- Simmer the Tomato Sauce for 20 minutes or more
- Taste for adding Salt
- Rinse the eggplant in cold purified water, dry with a towel
- Drain the Eggplant on paper towels to remove excess oil.
Add Eggplant to a large hot skillet and cook on both sides until soft and slightly brown
Preheat oven to 350°, set for 20 minutes
- Spoon a small amount of tomato sauce on the bottom of the baking pan to avoid eggplant from sticking
Add eggplant slices to the bottom of the pan
- Sprinkle Parmesan cheese over the eggplant, and add some mozzarella cubes
- Layer with the Tomato Sauce and repeat the process until all the layers are complete. Reserve some of the sauce and cheese for topping,
- Bake for 20 minutes at 350°
- Cover loosely with foil
- Remove the foil and Bake 20 minutes more
- We saved some sauce and cheese and added cooked chicken to the sauce with cheese.
Parmigiana di melanzane
We watched Stanley Tucci in Italy, and watched this recipe being made
Yield: 4 people
Equipment
- large pot for making sauce
- large skillet for frying Eggplant
- Colandar
- 1 large rectangular baking dish
Materials
- 2 large Eggplants or several small Aubergines sliced lengthwise
- large can San Marzano Tomatoes
- bunch Basil leaves
- 1 large Onion finely chopped
- 3 garlic cloves chopped fine
- 2-3 large ripe tomatoes Cut up pieces. I buy from the farmers' market or fruit stand
- 8 oz Buffalo Mozzarella Cheese cut into cubes
- 3/4 cup Parmigiano Reggiano Cheese freshly grated
- salt for Eggplant and seasoning the sauce
- ½ cup Olive Oil or Almond Oil for frying eggplant⅓
Instructions
- Place the sliced Eggplant in a colander, and sprinkle with salt. Set aside for at least an hour
- Add chopped onion to a large pot and saute,
- When onions are translucent, add the chopped garlic
- Add the finely chopped tomatoes
- Add some of the basil leaves, torn up with your hands
- Simmer the Tomato Sauce for 20 minutes or more
- Taste for adding Salt
- Rinse the eggplant in cold purified water, dry with a towel
- Drain the Eggplant on paper towels to remove excess oil.
Add Eggplant to a large hot skillet and cook on both sides until soft and slightly brown
Preheat oven to 350°, set for 20 minutes
- Spoon a small amount of tomato sauce on the bottom of the baking pan to avoid eggplant from sticking
Add eggplant slices to the bottom of the pan
- Sprinkle Parmesan cheese over the eggplant, and add some mozzarella cubes
- Layer with the Tomato Sauce and repeat the process until all the layers are complete. Reserve some of the sauce and cheese for topping,
- Bake for 20 minutes at 350°
- Cover loosely with foil
- Remove the foil and Bake 20 minutes more
- We saved some sauce and cheese and added cooked chicken to the sauce with cheese.
