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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 12 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Wash eggplants and cut them in slices about 1–1.5 cm (or about ¼ inch) thick.
- 02
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.
- 03
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.
- 04
*For a thicker breading, dredge and fry them.
- 05
*#Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour.
- 06
*#Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat.
- 07
*For a light thin breading, dust with flour and bake. They should come out lighter than if fried.
- 08
*#Arrange in a baking dish, dust each slice with flour, and drizzle with oil.
- 09
*#Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.
- 10
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.
- 11
For a nice crust, finish with another covering of Parmesan.
- 12
Bake at 180°C (350°F) for about 20–30 minutes, or until cheese topping is lightly browned.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Flickr.com user "Blue Lotus"; view original image record .
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