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 :)
Parmigiana di melanzane (Eggplant Parmesan)Prep: 60 min Cook: 30 min Servings: 6by Frank Fariello364 recipes>
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.
- 2-3 large eggplants
- 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
- Click on the link below for photo-illustrated step-by-step directions.
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