Melanzane alla parmigiana

40 mins
Serves 4
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Directions

  1. 1Slice eggplants into ¼-inch rounds, salt them, and let rest for 20 minutes to remove bitterness. Pat dry.
  2. 2Slice eggplants into ¼-inch rounds, salt them, and let rest for 20 minutes to remove bitterness. Pat dry.
  3. 3Slice eggplants into ¼-inch rounds, salt them, and let rest for 20 minutes to remove bitterness. Pat dry.
  4. 4Dredge slices in seasoned flour and fry in hot oil until golden, about 2 minutes per side. Drain on paper towels.
  5. 5Dredge slices in seasoned flour and fry in hot oil until golden, about 2 minutes per side. Drain on paper towels.
  6. 6Dredge slices in seasoned flour and fry in hot oil until golden, about 2 minutes per side. Drain on paper towels.
  7. 7Preheat oven to 300°F (150°C). Spread marinara in a baking dish.
  8. 8Preheat oven to 300°F (150°C). Spread marinara in a baking dish.
  9. 9Preheat oven to 300°F (150°C). Spread marinara in a baking dish.
  10. 10Place a mozzarella slice on each fried eggplant, fold over, and layer in the dish.
  11. 11Place a mozzarella slice on each fried eggplant, fold over, and layer in the dish.
  12. 12Place a mozzarella slice on each fried eggplant, fold over, and layer in the dish.
  13. 13Top with more marinara and grated Parmigiano-Reggiano.
  14. 14Top with more marinara and grated Parmigiano-Reggiano.
  15. 15Top with more marinara and grated Parmigiano-Reggiano.
  16. 16Bake for 20 minutes until bubbly.
  17. 17Bake for 20 minutes until bubbly.
  18. 18Bake for 20 minutes until bubbly.
  19. 19Add a final layer of mozzarella, let sit for 10 minutes, and garnish with fresh basil if desired.
  20. 20Add a final layer of mozzarella, let sit for 10 minutes, and garnish with fresh basil if desired.
  21. 21Add a final layer of mozzarella, let sit for 10 minutes, and garnish with fresh basil if desired.

Ingredients

  • 2 large eggplants
  • 2 large eggplants
  • 2 large eggplants
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 0.1 salt
  • 0.1 salt
  • 0.1 salt
  • 0.1 pepper
  • 0.1 pepper
  • 0.1 pepper
  • 20 slices fresh mozzarella
  • 20 slices fresh mozzarella
  • 20 slices fresh mozzarella
  • 5 cups marinara sauce
  • 5 cups marinara sauce
  • 5 cups marinara sauce
  • 0.25 cup grated Parmigiano-Reggiano
  • 0.25 cup grated Parmigiano-Reggiano
  • 0.25 cup grated Parmigiano-Reggiano
  • 1 cup avocado or vegetable oil
  • 1 cup avocado or vegetable oil
  • 1 cup avocado or vegetable oil

Equipment

knifepeelergratercolanderblenderpotfrying panbaking dishwooden spoontongs