Eggplant Parmesan Recipe: A Traditional Melanzane alla Parmigiana Delight

Melanzane alla Parmigiana, or Eggplant Parmesan, is a classic Italian dish. Originating from Sicily, it was once known as Parmiciana di melenzane. The name "parmiciana" refers to the slats of a wooden shutter, resembling the layered slices of eggplant in the dish. This oven-baked delight features aubergine, Parmesan cheese, mozzarella, and tomato sauce.

• 3-4 large eggplants (aubergines)
• Tomato sauce
• 200-300 grams of mozzarella cheese, sliced
• Grated Parmesan cheese
• Flour or breadcrumbs
• Oil for frying
• Salt
• 2 eggs (optional)
• Fresh basil (optional)
• Pepper or other spices (optional), to taste

• Knife
• Plate
• Strainer
• Baking dish
• Frying pan
• Oven

Procedure

1. Wash the eggplants and slice them into pieces about 1-1.5 cm thick.
2. Salt each slice on both sides. To draw out water, rinse off the salt under running water and let them dry. Arrange on a plate and cover with another plate. Let them rest for 60-120 minutes if possible. Alternatively, place salted slices in a strainer, cover, and weigh down with a pot of water to squeeze out water faster.
3. Bread and cook the eggplant slices using one of two methods:

• Thicker breading:

1. Whisk eggs in a shallow dish and spread crumbs or flour in another. Mix any dry spices into the flour.
2. Dip each slice in eggs to cover both sides. Then coat with crumbs and fry in a pan over medium heat.

1. Arrange slices in a baking dish, dust each with flour, and drizzle with oil.
2. Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.

Nutritional Values