Directions:
STEP 1
Preheat the oven to 350 degrees.
STEP 2
Cube the eggplant. Generously salt the eggplant, and let it sit for about an hour.
STEP 3
Start heating the marinara.
STEP 4
Come back to the eggplant. The eggplant should look almost shiny because the salt drew out some of the moisture. Pat the eggplant well with a paper towel to absorb the water. This process is called “sweating” the eggplant. It helps make the eggplant less soggy.
STEP 5
Spray the eggplant with cooking oil and place batches in the air fryer at 400 degrees for about 10 minutes per batch, flipping about halfway through. Note: If you dont have an air fryer, you can fry it in a pan.
STEP 6
Cook the pasta according to the instructions.
STEP 7
Add the eggplant, mozzarella/provolone blend, and marinara sauce to a baking dish and mix well until everything is evenly distributed.
STEP 8
Heat the butter in the small bowl in the microwave for about 45 seconds or until melted.
STEP 9
Mix the Pecorino Romano, breadcrumbs and melted butter well.
STEP 10
Top the dish with the Parmigiano Reggiano cheese and breadcrumb mixture.
STEP 11
Put in the oven for about 30 minutes or until the breadcrumbs are browned and the dish is bubbling.
STEP 12
Let cool and dig in!
About Mackie
My name is Mackie Ermocida, and I am from the Philadelphia Area. I grew up loving all things food. While I love to experiment with all types of cuisine, my true love is Italian food. The cheeses, the wines, the pastas, the sauces, the flavors – OH MY! I also love traveling to discover new dishes!
Please follow my culinary adventures for more dishes like this.
MAIN
Four Cheese Eggplant alla Mackie with Parmigiano Reggiano® cheese
-
10m
PREP
-
50m
COOK
-
356
CALORIES
-
4
SERVINGS
This recipe was submitted by Mackie Ermocida.
There are several theories about the origin of Eggplant Parmigiana or Parmigiana di Melanzane – as they call it in Italy. Some food writers think the name of the dish derives from Parmigiano Reggiano cheese, the predominant cheese used in the dish – and that is our favorite theory. Others argue that eggplant made its first appearance in in Sicily and the name is derived from the word “palmigiana”, which is the name of the louvered panes of shutters that the layered eggplant slices are meant to resemble. However, most everyone agrees that this is a true classic Italian dish, so delicious that it has become popular around the world.
According to Mackie, “This is one of my favorite recipes! Try it! It is a twist on regular Eggplant Parmigiana. It’s cheesy, it’s saucy, it’s beautiful…and it tastes soooo good!”.
Grazie, Chef Mackie!
Ingredients:
56 oz of Marinara Sauce of your choosing
(I used San Marzano Tomatoes)
3/4 lb cavatappi, fusilli or rotini pasta
1-2 Eggplants, depending on the eggplant to pasta ratio you prefer
1/3 Cup panko breadcrumbs with Italian seasoning
1/4 Cup mozzarella/provolone cheese blend
1/4 Cup Parmigiano Reggiano cheese
1 1/2 Tablespoon butter, unsalted
1 1/2 Teaspoon Pecorino Romano, grated
4 Teaspoons salt
Cooking oil spray
Hint:
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
MAIN
Four Cheese Eggplant alla Mackie with Parmigiano Reggiano® cheese
-
10m
PREP
-
50m
COOK
-
356
CALORIES
-
4
SERVINGS
This recipe was submitted by Mackie Ermocida.
There are several theories about the origin of Eggplant Parmigiana or Parmigiana di Melanzane – as they call it in Italy. Some food writers think the name of the dish derives from Parmigiano Reggiano cheese, the predominant cheese used in the dish – and that is our favorite theory. Others argue that eggplant made its first appearance in in Sicily and the name is derived from the word “palmigiana”, which is the name of the louvered panes of shutters that the layered eggplant slices are meant to resemble. However, most everyone agrees that this is a true classic Italian dish, so delicious that it has become popular around the world.
According to Mackie, “This is one of my favorite recipes! Try it! It is a twist on regular Eggplant Parmigiana. It’s cheesy, it’s saucy, it’s beautiful…and it tastes soooo good!”.
Grazie, Chef Mackie!
Directions:
STEP 1
Preheat the oven to 350 degrees.
STEP 2
Cube the eggplant. Generously salt the eggplant, and let it sit for about an hour.
STEP 3
Start heating the marinara.
STEP 4
Come back to the eggplant. The eggplant should look almost shiny because the salt drew out some of the moisture. Pat the eggplant well with a paper towel to absorb the water. This process is called “sweating” the eggplant. It helps make the eggplant less soggy.
STEP 5
Spray the eggplant with cooking oil and place batches in the air fryer at 400 degrees for about 10 minutes per batch, flipping about halfway through. Note: If you dont have an air fryer, you can fry it in a pan.
STEP 6
Cook the pasta according to the instructions.
STEP 7
Add the eggplant, mozzarella/provolone blend, and marinara sauce to a baking dish and mix well until everything is evenly distributed.
STEP 8
Heat the butter in the small bowl in the microwave for about 45 seconds or until melted.
STEP 9
Mix the Pecorino Romano, breadcrumbs and melted butter well.
STEP 10
Top the dish with the Parmigiano Reggiano cheese and breadcrumb mixture.
STEP 11
Put in the oven for about 30 minutes or until the breadcrumbs are browned and the dish is bubbling.
STEP 12
Let cool and dig in!
About Mackie
My name is Mackie Ermocida, and I am from the Philadelphia Area. I grew up loving all things food. While I love to experiment with all types of cuisine, my true love is Italian food. The cheeses, the wines, the pastas, the sauces, the flavors – OH MY! I also love traveling to discover new dishes!
Please follow my culinary adventures for more dishes like this.
Ingredients:
56 oz of Marinara Sauce of your choosing
(I used San Marzano Tomatoes)
3/4 lb cavatappi, fusilli or rotini pasta
1-2 Eggplants, depending on the eggplant to pasta ratio you prefer
1/3 Cup panko breadcrumbs with Italian seasoning
1/4 Cup mozzarella/provolone cheese blend
1/4 Cup Parmigiano Reggiano cheese
1 1/2 Tablespoon butter, unsalted
1 1/2 Teaspoon Pecorino Romano, grated
4 Teaspoons salt
Cooking oil spray
Hint:
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
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