Ingredients
- 2-3 large eggplants
- Flour
- 3-4 eggs
- 1 lb. Fresh or canned tomatoes
- A clove or two of garlic
- A few leaves of basil
- A large ball of mozzarella
- Ample grated parmesan cheese
- Olive oil
- Salt
- Pepper
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Parmigiana di melanzane (Eggplant Parmesan)
Time: 60 minutes prep, 30 minutes cook
Servings: 6
Directions
- Click on the link below for photo-illustrated step-by-step directions.
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Summary
Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But if I had to, my answer would probably be eggplant parmesan--parmigiana di melanzane--the way Angelina used to make it.
This is a simple dish to make, but it involves several steps. Allow yourself a good two hours to prepare this dish. It tastes much better made ahead, so if you have the time, make it in the morning and have it for dinner or, even better, make it at your leisure the day before.
Reviews
August 23, 2010
Frank, this is exactly how I make this wonderful dish. As you said, my Sicilian grandmother left out the mozzarella sometimes, but even she liked the "Napolitana" way better :)
xoxo Pattie
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August 23, 2010
Growing up with this dish I agree it has to be a favorite. Your recipe is pretty much how my mother made this and it's almost perfection. Thanks for sharing and hope that everyone will make this and they too will have a new favorite Italian dish.
JoanneI've cooked/tasted this recipe!1 person likes this review
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