Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Eggplant Parmigiano

No recipe image available.A very good basic recipe for the Italian classic, eggplant Parmigiano.

Recipe Ingredients:

4 medium eggplants
Kosher or sea salt and freshly ground pepper
1 cup all-purpose flour
Vegetable oil for frying
1 (14-ounce) can Italian peeled plum tomatoes, drained and chopped
1 1/2 cups freshly grated Parmigiano-Reggiano*
1/2 cup chopped fresh basil leaves
3 tablespoons butter

Cooking Directions:

  1. Peel the eggplants and cut them lengthwise in slices. Set the slices in a pasta colander; sprinkle with salt and let them stand for about 1 hour.
  2. Pat the slices dry and dredge them in flour.
  3. In a large skillet, fry the slices in hot oil until golden on both sides. Season with pepper.
  4. Line the bottom of a buttered 11x7x2-inch baking dish with a layer of fried eggplant slices. Top with layer of chopped tomatoes, Parmigiano-Reggiano, chopped basil and dot with butter. Continue building up layers of eggplant, tomatoes, cheese and basil, ending with butter.
  5. Place in the preheated oven at 400°F (205°C) for about 15 minutes. Allow to set for 10 to 15 minutes before serving.

Makes 4 to 6 servings.

*If unavailable, substitute with fresh Parmesan cheese. Do not use the pre-grated canned variety.