Eggplant Parmesan: Parmigiana di Melanzane

Name: Eggplant Parmesan: Parmigiana di Melanzane
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino; 2 kilograms peeled whole tomatoes; 1 mediums carrot, finely shredded; 907 grams (about 2 medium) eggplant; 454 grams fresh mozzarella, thinly sliced; 3 Tbsps fresh thyme leaves, chopped; 4 cloves garlic, peeled and thinly sliced; 59 milliliters extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped into 1/4-inch dice; 118 milliliters freshly grated Parmigiano-Reggiano; 4 servings Salt

Eggplant Parmesan: Parmigiana di Melanzane might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 39g of protein, 59g of fat, and a total of 887 calories. Head to the store and pick up eggplant, thyme leaves, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a pretty expensive recipe for fans of Mediterranean food.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick.

Ingredients you will need

Eggplant

Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes.

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Salt

Equipment you will use

Colander

Drain and rinse the eggplant and dry on towels.

Ingredients you will need

Eggplant

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant.

Ingredients you will need

Extra Virgin Olive Oil

Eggplant

Bread

Equipment you will use

Baking Sheet

Frying Pan

Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each.

Ingredients you will need

Tomato Sauce

Mozzarella

Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano.

Ingredients you will need

Mozzarella

Parmigiano Reggiano

Eggplant

Sauce

Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Equipment you will use

Oven

Frying Pan

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

Ingredients you will need

Hot Cereal

Tomato