Many prefer fried eggplant parmigiana over grilled one, and I must say I don’t prepare it very often at home, mainly because I generally fry little.
In my area in Abruzzo, it’s usual to also add meat rather than just plain sauce as done in many Italian regions.
Do as I do, I generally prepare these types of dishes in advance and keep them in the freezer, ready for the occasion… I assure you they’re often a great resource. Make my parmigiana yourself and let me know what you think!!!
This is the right time to take advantage and try these preparations, as eggplants are easily found in September.
Of course, it’s a dish that should be enjoyed warm… bon appétit!
Approx 720 Kcal per person
- Difficulty: Medium
- Cost: Average
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz Eggplants
- 5 oz Parmesan cheese
- 4.5 oz Mozzarella
- 0.5 cup béchamel sauce
- 7 oz ground veal
- 3.5 oz ground pork
- 1 onion
- to taste Salt
- to taste Pepper
- 2 tbsps Extra virgin olive oil
- 21 oz Canned peeled tomatoes
- Sunflower oil (for frying)
- 3.5 oz All-purpose flour
Preparation
First, slice the eggplants and place them in a colander over a bowl to collect the liquid, salting between each layer. Leave them under salt for at least an hour, then mix them with your hands to remove water between each slice, drain them well and dry them. Heat the oil for frying, place the flour in a bowl and coat each eggplant slice with flour, fry in hot oil and once golden, drain them on absorbent paper. While the fried eggplants cool, you can prepare the ragù by placing the olive oil and chopped onion in a tall pan and cook for a few minutes, then add the minced meats and cook until the meat is no longer red. At this point, add the peeled tomatoes passed through the food mill, salt, pepper, and let cook stirring occasionally until the sauce thickens to the right consistency. When the sauce is ready, take a baking dish, spread a spoonful of sauce on the base with a bit of water, then make a layer of eggplants, a thin layer of sauce, a few pieces of mozzarella, a bit of béchamel, then start over with the eggplants and repeat the process. When the parmigiana is finished and you have added the last layer of eggplants with sauce, cover with a layer of grated Parmesan.
Cover it with a sheet of aluminum foil and place in the oven at 428 °F for about 1 hour, checking the cooking; when you see it’s ready, remove the foil and let it cook for another 10 minutes, just enough time to brown the surface slightly. Serve it hot. Follow me on Facebook Pinterest Twitter G+ Instagram Youtube If you want to stay updated, subscribe to the newsletter [wysija_form id=”3″] FRIENDLY RECIPES From the Blog Un Avvocato ai Fornelli Fried Eggplants
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