Eggplant Parmesan, Melanzane Parmigiana

Eggplant Parmesan

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.

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Eggplant Parmesan, Melanzane Parmigiana

A light non breaded version of this favorite dish

Ingredients

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-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

-sea salt

Directions

-Slice the egglplant into thin slices, place in a colander and generously salt.  Let rest for 45 minutes, eggplant will release it’s water.IMG_0732dry 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 slicesIMG_0737

-Smear the bottom of a oven proof dish with the tomato sauceIMG_0739

-Place a layer of the grilled eggplant IMG_0740

-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.IMG_0741IMG_0747

-bake for 35-45 minutes until top is crusty and goldenIMG_0751

-let the eggplant parm set up for at least 15-20 minutes before serving.

-can be served hot or at room temperature

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Buon Appetito !!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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