MAMMA AGATA'S EGGPLANT PARMIGIANA
Steps:
- - Prepare the eggplant. Wash the eggplant and remove the top and bottom of each. Peel the eggplant lengthwise in strips, leaving some of the skin intact. Slice the eggplant lengthwise, but not too thin, as it will reduce in size once cooked. - Layer the slices of eggplant in a colander and sprinkle each layer with a pinch of salt. Let set for 15-20 minutes. This will allow the eggplant to release excess water and its bitter taste. Holding 3-4 slices at one time, gently squeeze from top to bottom to get out any excess water. Do not rinse. - Sprinkle a bit of flour onto a plate and individually dip each slice of eggplant into the flour. Do this quickly to ensure that the eggplant does not absorb too much flour. - Set out a few paper towels. Using a cast iron skillet or heavy frying pan, heat the oil over medium high heat to about 375 degrees Fahrenheit. Fry each slice of eggplant until it is lightly golden brown. Drain and transfer to paper towels to allow excess oil to be absorbed. - Preheat the oven to 325 degrees Fahrenheit. - In a shallow baking dish, generously layer the ingredients in the following order: tomato sauce, eggplant, Parmesan, fresh mozzarella, smoked provolone, fresh basil leaves. Repeat. Repeat a third time, but leave out the mozzarella and provolone so that the dish cooks evenly without burning. Top it off with the remaining tomato sauce. - Place a baking sheet or aluminum foil in the bottom of the oven. Bake the eggplant parmigiana for 20 minutes. After 20 minutes, increase the temperature to 400 degrees and bake the parmigiana for another 10 minutes. - Turn off the oven and leave the parmigiana in the oven for an additional 10 minutes. Remove the pan from the oven and allow to set for at least 40 minutes before serving *Buy the fresh mozzarella one or two days prior to making the eggplant parmigiana. Remove the mozzarella from its water and put in the fridge to dry out.
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PASSIONATE HLENTI
[email protected]Mamma Agata's Eggplant Parmigiana is a must-try for any eggplant lover.
Yousef Lawand
[email protected]I'm definitely going to make this recipe again.
Lucas Wilson
[email protected]This recipe is a great way to use up leftover eggplant.
Ruth Lubinda
[email protected]I love that this recipe uses simple, everyday ingredients.
Luzianna
[email protected]This dish is so flavorful and comforting. It's perfect for a cold winter night.
Wll Suhayl
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite.
Lungile Primrose
[email protected]I would highly recommend this recipe to anyone who loves eggplant parm.
MD NUN
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Pebberu ARTz
[email protected]I've tried many eggplant parm recipes, but this one is by far the best.
Lesde Asabag
[email protected]I made this for a party and it was a huge hit. Everyone raved about it.
Lilian Ngetich
[email protected]My kids loved this dish! They ate it all up.
Kumar Pakharin
[email protected]I'm not usually a big fan of eggplant, but this recipe changed my mind. It was so good!
Malakiyah Langevine
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the taste.
Chathurika Lakmali
[email protected]This dish is so easy to make and it tastes like it came from a fancy restaurant.
The Umang Dairy
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. It was absolutely delicious!
Yukiana Samadia
[email protected]The eggplant parm was delicious! The eggplant was cooked perfectly and the sauce was rich and flavorful.
Michael Mc Guire
[email protected]This recipe is a keeper! I've made it several times now and it always turns out amazing. My family loves it.
Donia Elsayed
[email protected]Mamma Agata's Eggplant Parmigiana is a true masterpiece! The eggplant was perfectly cooked, tender and flavorful, and the combination of cheeses and sauce was divine.