Parmigiana Di Melanzane

One of the biggest frustrations with making a good parmigiana is trying to keep the dish from becoming too wet, a particularly common problem in North America where eggplants are quite watery. To remedy this, try cooking down the tomato sauce so that it is thicker, and drain the chopped mozzarella overnight to shed as much liquid as possible. This will result in the best possible result and a delicious parmigiana!

3 large eggplants

Frying oil (extra virgin olive oil is best, otherwise use a neutral oil of your choice)

Salt

3 cups (710ml) simple tomato sauce or ragù alla Napoletana

1 pound (450g) chopped mozzarella, or to taste

1 cup (85g) grated Parmigiano-Reggiano cheese, or to taste

Fresh basil

Deep frying pan

Metal tongs for frying (optional, two forks work as well)

Slotted spoon

Paper towels

2-quart baking dish, or similar

Aluminum foil

Directions at pastagrammar.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer