Melanzane alla Parmigiana (Eggplant Parmesan)
(from pizzocalabro’s recipe box)
A mainstay of the Italian housewife. There are many variations, but this is one of my favorites.
Source: Me!
Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people
Categories: Italian, main dish, savory, vegetable
Ingredients
- 2 recipes eggplant cutlets OR 2 eggplants, sliced, drained and fried
- 2 recipes Spicy Tomato Sauce with Capers OR 7-8 cups spaghetti sauce
- 1 lb mozzarella, grated, if low-moisture, or torn into shreds, if fresh
- 1/4 lb Parmigiano Reggiano or Grana Padano, grated
- (eggs, hard-boiled and sliced)
- (ham, thinly sliced)
Directions
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Preheat oven to 350°F (175°C).
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ver the bottom of a 13×9 baking pan with a layer of Spicy Tomato Sauce with Capers.
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Add a layer of eggplant cutlets or fried eggplant slices.
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Cover with both kinds of cheese.
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(Add a layer of ham and/or hard-boiled egg.)
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Repeat until the pan is almost full, then finish with a thick layer of sauce and a thick layer of cheese.
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Cover with aluminum foil and place in oven.
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Bake until warm through and cheese is melted.
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Remove foil and bake until cheese is slightly browned.
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(If using hard-boiled egg, assemble when sauce and cutlets are still hot so the oven time is shorter. If the egg cooks too long the whites will become rubbery.)
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(If using breaded eggplant cutlets, the dish will tend to be dense and to hold together well, but the breading takes longer. If using unbreaded eggplant, the dish will tend to be oily and to fall apart when serving, so drain the slices well after frying and pat them dry between paper towels, and make the sauce extra thick.)
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This only gets better after being chilled overnight, so don’t eat it all at once!