Eggplant Parmigiana
Eggplant Parmigiana is a famous dish; wherever you travel there is a different version. If you are Italian, your family has its favourite recipe for this. This is my version and I like it because it can also be a wonderful vegetarian meal. We eat it as a meal with fresh bread and of course a good glass of wine. I hope you enjoy this version.
At home with parmigiana
My nonna Emilia just fried the eggplant with nothing on it and then layered it with sauce and Parmigiano Reggiano cheese. Sometimes I do it this way. Today, I am breading it because I want it to stand alone on a platter and be served almost as a piece of chicken Parmigiana.
We ate a lot of eggplants growing up and I still do because the health benefits of this vegetable are overwhelming. They are full of vitamins and nutrients and are also a low carb low-calorie food. Although, this recipe does add calories with the coating and the frying, but it is all part of the goodness. This dish is associated with Naples and southern Italy including Calabria and Sicily. For a little bit of history on this food visit:https://notonlykitchen.org/2016/07/26/eggplant-parmigiana-recipe-and-history/
This link also shows the original version of the eggplant parmigiana and like all other dishes we have changed the ingredients over the years. I remember mom frying the eggplant and layering it on a platter with sauce and Parmigiano cheese. It was also excellent.
The eggplants lined up.
Simply placed on the plate; this parmigiana can stand alone.
Eggplant Parmigianna
These stacks of eggplant are a full meal.
Ingredients
The Eggplants
- 2 medium firm eggplants
- 1 cup all purpose flour
- 2 large eggs
- 1/4 cup cold water
- 1 1/2 cups Italian style bread crumbs
- 1/2 cup grated parmesan cheese
- 1 cup Shredded 4 Cheese Italiano for the assembly
- 1/2 cup grated parmesan cheese for the assembly
- 1 Fior di Latte Mozzarella fresh mozzarella balls
Instructions
Preparing the eggplant
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Wash the eggplants and slice them lengthwise. I used a mandolin to get thin even slices. 1/8 of an inch.
Season with salt and let them sit for 20 minutes.
Cooking the eggplant
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Prepare a dredging station. Mix the 2 eggs with the 1/4 cup cold water and beat. Put the flour in a plate. In the last plate mix your breadcrumbs and cheese.
Dip each slice of eggplant into the flour, egg and then bread crumbs.
Set a skillet on medium/high with at least 1/2 inch of canola oil.
Fry each slice until golden brown.
Put on a plate covered with paper towels.
Once they are all cook, assemble by lining a large pan with parchment paper.
Lay out the eggplants and spoon some marinara sauce over each and sprinkle with 1/2 teaspoon parmesan cheese and 1 tbsp of grated 4 cheese Italiano, follow with another eggplant slice and sauce.
On the top of each stack place one or two slices of Fior Di Latte mozzarella.
Put in a 375 F oven for 10 minutes.
Serve these stacks as a main or a side dish.
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