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OriginalParmigiana di melanzane
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Eggplant Parmesan

Eggplant Parmesan
Eggplant Parmesan (Parmigiana di melanzane) as it is done in Catania (Sicily).

Yield: 4 servings.
- 2 big eggplants
- 800gr tomato sauce
- 1 clove garlic
- 1 egg
- grated Parmesan cheese
- olive oil
- salt and pepper to taste

This recipe is original from Catania, which means that the Parmigiana is limited to only three layers. If you go to Messina, you will probably eat Parmigiane with more layers.

Cut thin slices from the eggplants and let them rest covered with cooking salt so that they loose the water and the distinctive bitterness. In the meantime prepare a simple tomato sauce with fried garlic and passata (pureed tomatos). Remove the cooking salt from the eggplants and fry them in a non-stick saucepan with little oil.

Lay some tomato sauce in a baking pan and then layer the ingredients repeatedly, starting with the eggplants slices, the tomato sauce and Parmesan cheese. After three layers, cover with a beaten egg, Parmesan cheese and black pepper to taste. You will have a crisp layer on the top, and the egg does the trick!

Bake in oven for 20 minutes at 180C.

Very important: the Parmesan has to be served lukewarm! For sure not as hot as when you take it out from the oven. It's not just because it's harder to cut, but especially because you can not feel the taste thoroughly when it is too hot.


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