Directions:

STEP 1

Wash the eggplants, remove the crowns, and slice each eggplant into 3/8-inch slices. To help drain some of the natural water from the eggplant, follow this process: Put a double layer of paper towels on a baking sheet, place half of the eggplant slices in a single layer on the paper towels and liberally sprinkle with kosher salt. Cover with another double layer of paper towels. Repeat the same process with a second baking sheet and the rest of the eggplant. When finished, stack the second baking sheet on top of the first. On top of that, rest a third sheet and weigh it down with something heavy like a large cooking pot filled with water. Let the eggplant slices sit and drain for an hour.

STEP 2

Put the flour, well-seasoned with salt and pepper, in a shallow dish; put the beaten eggs in a second dish; and the breadcrumbs in a third dish. Pour a ¼-inch layer of olive oil in a heavy frying pan and heat until hot but not smoking. In batches, dip the eggplant slices first in the flour, shaking off the excess, next in the egg, and then in the breadcrumbs. Fry on both sides until golden. Drain the slices on a baking sheet spread with paper towels.

STEP 3

Preheat the oven to 375°F. In the bottom of a 9 x 14 x 2-inch baking dish, spread one cup of tomato sauce. Layer half the prepared eggplant slices on top, slightly overlapping them to make them fit. Cover with half the Mozzarella, and a third of the Parmigiano Reggiano. Spread half of the remaining tomato sauce over the two cheeses, and layer the remaining slices of eggplant over the sauce. Add the rest of the Mozzarella and another third of the Parmigiano Reggiano. Top with the last of the tomato sauce and the Parmigiano Reggiano.

STEP 4

Bake for 30 to 45 minutes, until the sauce is bubbling and the cheese is golden. The eggplant will be cooked, but not overcooked and falling apart. Cover loosely with foil and let stand for at least 15 minutes before serving.

STEP 5

Leftover eggplant Parmigiano Reggiano makes a satisfying sandwich filling, and is delicious when chopped up and used as a pasta sauce or spread over dough and baked as a pizza. Eggplant Parmigiano Reggiano can be served as a main course or as an appetizer any time of the year. Best of all, you can make this eggplant Parmigiano Reggiano recipe ahead of time and reheat it just before serving.

STARTER

Eggplant Parmigiano Reggiano

  • 2hr

    PREP
  • 1hr

    COOK
  • 800

    Calories

This recipe for eggplant Parmigiano Reggiano – also known as Parmigiana – is classic both in Italy and America. Any eggplant Parmigiano Reggiano recipe can be varied by using different cheeses, though the Parmigiano Reggiano® cheese gives eggplant Parmigiano Reggiano its distinctive flavor. If you don’t have time to make a homemade Simple Tomato Sauce, use a store-bought tomato sauce. The difference between one eggplant Parmigiano Reggiano recipe and another is in how the eggplant is prepared. In this recipe, the eggplant slices are dipped in flour, egg and breadcrumbs before being fried in olive oil. You can lighten this eggplant Parmigiano Reggiano recipe by baking the breaded eggplant slices in a 375°F oven on an oiled baking sheet for 25 minutes instead of frying them.

Ingredients:

4 oz. Parmigiano Reggiano (wedge)

1/2 cup Pecan (toasted and salted)

1/4 cup Pepitas (green pumpkin seeds), toasted

1/4 cup Cranberries (dried)

1/4 cup Dates (pitted)

1/4 cup Cereal (sweetened whole-grain O-shaped)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS
STARTER

Eggplant Parmigiano Reggiano

  • 2hr

    PREP
  • 1hr

    COOK
  • devparm

    Chef

This recipe for eggplant Parmigiano Reggiano – also known as Parmigiana – is classic both in Italy and America. Any eggplant Parmigiano Reggiano recipe can be varied by using different cheeses, though the Parmigiano Reggiano® cheese gives eggplant Parmigiano Reggiano its distinctive flavor. If you don’t have time to make a homemade Simple Tomato Sauce, use a store-bought tomato sauce. The difference between one eggplant Parmigiano Reggiano recipe and another is in how the eggplant is prepared. In this recipe, the eggplant slices are dipped in flour, egg and breadcrumbs before being fried in olive oil. You can lighten this eggplant Parmigiano Reggiano recipe by baking the breaded eggplant slices in a 375°F oven on an oiled baking sheet for 25 minutes instead of frying them.

Directions:

STEP 1

Wash the eggplants, remove the crowns, and slice each eggplant into 3/8-inch slices. To help drain some of the natural water from the eggplant, follow this process: Put a double layer of paper towels on a baking sheet, place half of the eggplant slices in a single layer on the paper towels and liberally sprinkle with kosher salt. Cover with another double layer of paper towels. Repeat the same process with a second baking sheet and the rest of the eggplant. When finished, stack the second baking sheet on top of the first. On top of that, rest a third sheet and weigh it down with something heavy like a large cooking pot filled with water. Let the eggplant slices sit and drain for an hour.

STEP 2

Put the flour, well-seasoned with salt and pepper, in a shallow dish; put the beaten eggs in a second dish; and the breadcrumbs in a third dish. Pour a ¼-inch layer of olive oil in a heavy frying pan and heat until hot but not smoking. In batches, dip the eggplant slices first in the flour, shaking off the excess, next in the egg, and then in the breadcrumbs. Fry on both sides until golden. Drain the slices on a baking sheet spread with paper towels.

STEP 3

Preheat the oven to 375°F. In the bottom of a 9 x 14 x 2-inch baking dish, spread one cup of tomato sauce. Layer half the prepared eggplant slices on top, slightly overlapping them to make them fit. Cover with half the Mozzarella, and a third of the Parmigiano Reggiano. Spread half of the remaining tomato sauce over the two cheeses, and layer the remaining slices of eggplant over the sauce. Add the rest of the Mozzarella and another third of the Parmigiano Reggiano. Top with the last of the tomato sauce and the Parmigiano Reggiano.

STEP 4

Bake for 30 to 45 minutes, until the sauce is bubbling and the cheese is golden. The eggplant will be cooked, but not overcooked and falling apart. Cover loosely with foil and let stand for at least 15 minutes before serving.

STEP 5

Leftover eggplant Parmigiano Reggiano makes a satisfying sandwich filling, and is delicious when chopped up and used as a pasta sauce or spread over dough and baked as a pizza. Eggplant Parmigiano Reggiano can be served as a main course or as an appetizer any time of the year. Best of all, you can make this eggplant Parmigiano Reggiano recipe ahead of time and reheat it just before serving.

Ingredients:

4 oz. Parmigiano Reggiano (wedge)

1/2 cup Pecan (toasted and salted)

1/4 cup Pepitas (green pumpkin seeds), toasted

1/4 cup Cranberries (dried)

1/4 cup Dates (pitted)

1/4 cup Cereal (sweetened whole-grain O-shaped)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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