Melanzane Alla Parmigiana (Eggplant Parmigiana)

TOTAL TIME: 2 hr 5 min
Prep: 25 min
Inactive Prep: 10 min
Cook: 1 hr 30 min
 
YIELD: 8 to 12 servings; About 8 cups sauce
LEVEL: Intermediate

ingredients

RED SAUCE:
  • 1/4 cup olive oil
  • 5 cloves garlic, peeled and roughly chopped
  • 1 red onion, finely chopped
  • Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper
  • Large handful fresh basil leaves, optional
EGGPLANT PARMIGIANA:
  • 1 pound Parmigiano-Reggiano, freshly grated, plus more for garnish
  • 1 bunch fresh basil, leaves only (about 3 loosely packed cups), plus more for garnish
  • Extra-virgin olive oil, for drizzling
  • Cook's Note: Grate your mozzarella using the food processor with the grater attachment.
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Directions

For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.

For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F.

Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool.

Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use.

Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil.

Buon Appetito!

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Newest Ratings and Reviews

Read all 9 reviews

  • on February 13, 2014

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    I love their eggplant parmigiana. I also enjoy watching Extra Virgin, the love they have for each other and their girls shows. The rating of 7 is not high enough.

    people found this review Helpful.
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  • on December 08, 2013

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    Simple ingredients, fantastic full of flavor. My boyfriend and I made this for the second time last night and it has become our favorite. No doubt it is a bit of a process to make, but it is very worth it. You will feel like a rock star in the kitchen after you make this one. We are so happy to be able to make and enjoy this dish. Thank you so much Gabriele and Debi for sharing this recipe!

    people found this review Helpful.
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  • on November 03, 2013

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    Buonissimo! Best recipe I have tried! Tasted just like I was eating in Italy! My son requests it once a week. Mille Grazie!!!

    people found this review Helpful.
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