Eggplant Parmigiana

eggplant parmesan

Serves 6

  • 3 pounds eggplant (Choose the large variety. Make sure they are firm and smooth.

  • 1 cup flour

  • salt

  • generous amounts of olive oil

  • 1 cup grated parmigiano-reggiano

  • 1/2 pound buffalo-milk mozzarella

Sauce:

  • 4 cps good quality tomato sauce

Preheat oven to 450 degrees.

Cut the eggplant and cut into 1/4-inch slices. Sprinkle each piece both sides with salt and place onto a paper towel lined cookie sheet top with more paper towel and another same size cookie sheet repeat if all the eggplant didn’t fit on the first cookie sheet  topping with more paper towel and ending with a cookie sheet place something heavy on top of these cookie sheets like a kettle full of water.. Let the eggplant sweat for 30 minutes

Remove the weight and dry off each slice of eggplant

Cover the bottom of the cookie sheets with olive oil. Lightly dredge the eggplant slices in flour, shaking off any excess. Place on the cookie sheets and drizzle the each slice with olive oil. Bake until brown on one side  flip and brown the other side (about 3-5mins

In a  7x11 baking dish  spread a thin layer of sauce on the bottom and layer the eggplant until it completely covers the bottom .Sprinkle generously with the grated parmigiano-reggiano. Add another layer of sauce and then the eggplant.  then add a single layer of sliced mozzarella. Finish with a couple more layers of eggplant, sauce, and parmesan. Finish the top with  mozzarella and parmesan.

Bake  at 400 degree oven for 20 - 30mins or until warmed through and deep golden brown on top. You may find that it throws off more liquid as it bakes. If so, press pour off any excess liquid. Let stand for  15  minutes before serving.

 

entreesdanielle acken