EGGPLANT PARMIGIANA WITH ITALIAN NONNA RITA (CALABRESE KITCHEN)

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Recipe:
Melanzane alla Pamigiana (Eggplant Parmigiana)
Yield: one big tray, but depends on the size of eggplant. Feeds around 4+ people.

Ingredients:
2 Eggplants
3+ Eggs
1 lb. of Mozzarella (shredded) you can substitute with Provolone
1 Box Bread Crumbs
2~4 tbsp Garlic Salt with Parsley
1/4 lb. Grated Parmigiano-Reggiano
1 bottle of your preferred Oil to fry, I used Mazola corn oil
1+ Jar(s) of Sauce, I used my Homemade Tomato Sauce.

Pro tip: to make your own basic sauce use full skinned Italian tomatoes crush them, then add to pot, and simmer on low heat adding spices to your preference. I suggest using basil, parsley, garlic, and salt. (Brown garlic with some olive oil in pot before adding crushed tomatoes)

Step 1:
Slice eggplant into circles with a thickness of about half an inch. Crack eggs into a wide bowl and whisk. Prepare breading, add breadcrumbs, garlic salt with parsley (to preferred taste), and around 3 tbsp of grated parmigiano. Don’t be worried if you need to add more, these measurements can vary depending on the size of your eggplants and eggs.

Step 2:
Dip both sides of the eggplant slice in the eggs, then cover with your seasoned breadcrumb mixture. Make sure you get bread crumbs on both sides of each eggplant slice. Don’t be worried if you need to add more breadcrumbs or eggs, these measurements can vary depending on the size of your eggplants and eggs. (If you need to add more breadcrumbs don’t forget to also add garlic salt with parsley and grated parmigiano).

Step 3:
Pour a generous amount of oil in a pan, enough that it would reach to half way up on each slice without completely covering it. Once hot enough, place as many eggplant slices that fit into the pan. Once the slices begin to have a nice golden color, flip and fry the other side. In total each eggplant slice will take no longer than 5 minutes to fry. Avoid over frying! Place freshly fried slices on a plate with paper towel to soak up excess oil.

Step 4:
In your baking pan, first pour some sauce on the bottom and sprinkle parmigiano over top. Next take a slice of the fried eggplant and put some of your shredded mozzarella on top then cover with another slice. This looks like you’re making a sandwich. Place the two eggplant slices with the cheese in the middle on the pan. Continue until you fill the pan, then cover with sauce and top with more grated parmigiano.

Step 5:
Depending on the thickness of your eggplant slices have your oven preheated at 355~400 F. Place on lower rack for 30 minutes , then to finish 10 minutes on top rack. A total of 40 minutes in the oven. Once baked let sit for a few minutes for the dish to settle.

Now it is ready to serve and eat, buon appetito!

-Nonna Rita’s recipe
@jimmybigmuscles
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Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

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Видео EGGPLANT PARMIGIANA WITH ITALIAN NONNA RITA (CALABRESE KITCHEN) канала Growing Up Italian