HOW TO MAKE: Eggplant Parmigiana
Eggplant Parmigiana or Parmigiana di Melanzane 🍆💜 The ultimate Italian comfort food... Always fried then baked! See recipe below.
Ingredients:
1 jar (650ml) David Rocco Pomodoro and Basilico Sauce
3 medium eggplants, cut lengthwise into thin slices
1 cup all-purpose flour
125g smoked provola, shredded
125g mozzarella cheese, chopped
1 cup freshly grated Parmigiano Reggiano
Vegetable oil for frying
Salt, QB
Preheat the oven to 400ºF (205ºC). Prepare the eggplant parmigiana by dredging each eggplant slice in flour. In a large pot, heat up oil and carefully drop the slices in. Remove once golden brown and add a sprinkle of salt over all the slices.
To assemble, cover the bottom of a baking tray with David Rocco Pomodoro and Basilico Sauce and arrange the eggplant on top. Cover the eggplant with the sauce. Then, scatter the cheese on top. Repeat the steps of eggplant, sauce, and cheese until you have 3 layers.
Bake in the oven for 30 minutes until it's just beginning to brown. Let it cool down for 1 hour or at room temperature before serving. Enjoy!
Serves 6-8