Melanzane alla Parmigiana

Name: Melanzane alla Parmigiana
Prep time: 45 min
Total time: 65 min
Yield: 16 servings
Ingredients: 2 medium eggplants; Salt (to taste, for drawing out moisture); Flour (for dredging); Olive oil (for frying); Butter (for greasing the baking dish generously); 2 cups stewed tomato sauce (note: meat sauce may also be used); ½ lb. mozzarella; Grated Parmesan (to taste)

main~1 hr 5 minPhoebe Butler’s recipe box

eggplant · salt · flour · olive oil · butter · stewed tomato sauce · mozzarella · parmesan

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45 min active · 1 hr 5 min total · 16 servings (times estimated)

Ingredients

2 medium eggplants
Salt (to taste, for drawing out moisture)
Flour (for dredging)
Olive oil (for frying)
Butter (for greasing the baking dish generously)
2 cups stewed tomato sauce (note: meat sauce may also be used)
½ lb. mozzarella
Grated Parmesan (to taste)

Steps

Peel and slice eggplant into ½-inch-thick rounds.
Salt well, then place in a colander with a weight pressing down on the slices until the liquid drains out.
Dip the drained eggplant slices in flour, then fry in olive oil until browned on both sides.
Butter a baking dish generously.
Layer eggplant, tomato sauce, mozzarella, and grated Parmesan in alternating layers. Repeat until all ingredients are used.
Bake at 375°–400° for 20 minutes.