Melanzane alla Parmigiana

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Melanzane alla Parmigiana — front of the card
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Melanzane alla Parmigiana — back of the card
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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

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