melanzane alla parmigiana....

a day in the kitchen with margherita provided unique insight into la cucina italiana....here is one of my favorite dishes that we prepared melanzane alla parmigiana or eggplant parmigian.....

ingredients (measurements are estimates as italians figure you should know)
1 large eggplant
tomato sauce, homemade is best (18oz bottle)
fresh mozzarella, like buffala, cut into thin slices (about 1 lb)
freshly grated parmigian cheese
breadcrumbs (seasoned with pesto, if available)
2 to 3 eggs beaten
serves 6-8 people as a first course

1. Prepare eggplant by peeling skin, then cut into quarter inch slices. Pass each slice through the bowl of beaten eggs, and then through breadcrumbs. Prepare all in this way and set aside while heating a pan of oil (preferably peanut oil or good frying oil on hand).

2. Fry eggplant slices, as shown then place on paper towel and sprinkle lightly with salt....prepare all slices in this manner. Preheat oven to 200 degrees celcius (about 300 F)

3. Take a casserole dish and start by spreading a little tomato sauce along the bottom of dish, now add a layer of fried eggplant slices, and then cover with a few spoons of sauce (as shown). Spread tomato sauce over your first layer of eggplant, now lay several pieces of mozzarella slices over and sprinkle an abundant amount of grated parmigian cheese. Continue this order for 3 more layers (eggplant, sauce, mozzarella, parmigiano).















4. On final layer of parmigiana pour 1 to 2 spoons of olive oil over the top....now place in oven for 30 to 40 minutes until dish has a hard crust like top, turn on your broiler at the end if necessary).















5. Best if not served straight, and sometimes even better the next day. For a slight variation add some thin sliced prociutto cotto (cooked ham) as a layer before the mozzarella. Buon Appetito!