Italian Baked Eggplant With Parmesan Melanzane Di Parmigiana Recipe From Rachael Ray

Eggplant Parmigiana (Parmigiana di Melanzane)

WebAug 22, 2019 · Set aside. Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, …

1. Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.
2. Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
3. Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
4. Preheat the oven to 180°C/350F/gas mark 4. I used an 11x8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10x8 inch.

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Parmigiana di Melanzane (Eggplant Parmesan) and …

WebNov 10, 2021 · Preheat your oven to 400F. In an 8x8 baking dish, start with a layer of sauce, then layer some eggplant slices, followed by a …

1. Slice the eggplants ¼ - ½ inch thick. Sprinkle the slices with the salt and let stand in a colander for 1 hour to drain some liquid.
2. When you are ready to cook the eggplant, heat about ½ inch of olive oil in a skillet over medium high heat.
3. Pat the eggplant slices dry to remove any excess moisture. Add the slices, a few at a time, to the hot oil. Fry on both sides until lightly golden
4. Remove the slices from the oil and drain on paper towels. Continue until all the slices have been fried, reducing the heat (and adding oil) as necessary.

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