Eggplant Parmesan (Melanzane alla Parmigiana) I
Melanzane parmigiana was originally a Sicilian dish called Parmiciana di melenzane, parmiciana being the slats of a wooden shutter which resemble the layering of the slices of eggplant in the dish. In the form in which it is now known worldwide, it is generally an oven baked dish consisting of aubergine, Parmesan cheese, mozzarella and tomato sauce.
- Prep
- 35 min
- Cook
- 1 hr 22 min
- Total
- 1 hr 57 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Wash eggplants and cut them in slices about 1–1.5 cm (or about ¼ inch) thick.
Procedure
Salt each slice on both sides, and use one of the following techniques to draw the water out. Then rinse off the salt under running water and let them dry. Arrange them on a plate, and cover them with another. Let them rest for 60–120 minutes, time permitting. Alternatively, place salted eggplant slices in a large strainer, cover, and place a weight (e.g., a pot of water) on top to help squeeze out the water faster.
Procedure
Bread and cook the eggplant slices, with one of these two methods. Do not overcook, as they will spend more time in the oven later. For a thicker breading, dredge and fry them. Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour. Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat. For a light thin breading, dust with flour and bake. They should come out lighter than if fried. Arrange in a baking dish, dust each slice with flour, and drizzle with oil. Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.
Procedure
Layer the eggplant slices, tomato sauce, then mozzarella and Parmesan cheese in a baking dish. Some cooks add fresh basil leaves. Make as many layers as you wish, but 3 or 4 should be enough.
Procedure
For a nice crust, finish with another covering of Parmesan.
Procedure
Bake at 180°C (350°F) for about 20–30 minutes, or until cheese topping is lightly browned.
Photo: Flickr.com user "Blue Lotus" · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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