Eggplant Parmesan, Melanzane Parmigiana, a light non breaded version of one of our all time favorite dishes. Serve it as a main entree accompanied with either my shaved spring salad or a bicolor salad.
Eggplant Parmesan, Melanzane Parmigiana
A light non breaded version of this favorite dish
-2 large round eggplants
-1 lb fresh mozzarella cheese (note- please try not to use the string type pizza mozzarella)
-1 cup Parmesan cheese
-Tomato Sauce, see recipe simple tomato sauce
-fresh basil leaves chopped
-Slice the egglplant into thin slices, place in a colander and generously salt. Let rest for 45 minutes, eggplant will release it’s water.dry with paper towel
-Prepare the Simple Tomato Sauce Recipe (see above) and set aside
-Heat the grill, medium direct heat, place the eggplant on the grill and lightly grill carefully turning (note- I do not salt the eggplant again since we salted it to release it’s water). When grate marks appear on each side the eggplant will be done. Transfer to a plate.
-Preheat oven to 350◦
-Cut the mozzarella into slices
-Smear the bottom of a oven proof dish with the tomato sauce
-Place a layer of the grilled eggplant
-add tomato sauce, mozzarella, and parmesan and basil, then add another layer of the same until you have finished your eggplant, feel free to overlap the eggplant. Finish the top layer with parmesan and mozzarella.
-bake for 35-45 minutes until top is crusty and golden
-let the eggplant parm set up for at least 15-20 minutes before serving.
-can be served hot or at room temperature
Buon Appetito !!