Grape Gourmet – Cucina Dello Zio

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Eggplant Parmigiana / Romano

#parmigiana #PecorinoRomano #eggplantParmigiana #eggplant #homemade #Food #CucinaDelloZio -

Eggplant Parmigiana / Romano
Parmigiano di Melanzane / Romano
by James Belardo

Parmigiana, also known as parmigiana di melanzane or melanzane alla parmigiana is an Italian dish made with layered sliced eggplant  with cheese and tomato sauce, then baked. It’s not named for the region, which is be typical of Italian cuisine, it’s named for it’s ingredients. The origin of the dish is claimed by both Southern regions of Campania and Sicily.

Other variations, typically found outside of Italy, include chicken, veal, or another type of meat cutlet or vegetable filling.

Ingredients
3-4 medium sized Eggplants, we prefer Sicilian eggplants
2+ eggs, beaten
Marinara Sauce or Sugo di Pomodoro – Tomato Sauce
Pecorino Romano (or Parmesan Cheese) – grated
Mozzarella Cheese, grated
Italian-style seasoned breadcrumbs (try our recipe)
Avocado oil
Olive oil
Fresh basil, garnish
Fresh flat-leaf parsley, garnish

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Tomato Sauce
It’s easiest if you prepare the Marinara Sauce or Sugo di Pomodoro – Tomato Sauce first, and then when it’s simmering you can prepare the eggplant.

Eggplant Prep
1. Slice Eggplant about 1/4 inch thick, soak in water and salt. Remove from water and rinse excess salt off.
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2. *Beat 2 eggs and *brush the beaten mixture onto one side of the slice of eggplant, sprinkle breadcrumbs covering top. Turn over and repeat, now both sides of eggplant slices are coated with breadcrumbs.
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4. Preheat the avocado oil and fry slices until brown on both sides, set the cooked slices aside.
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* a quicker method is to forgo the breading of the eggplant before frying, you would omit the egg wash as well  but the breadcrumbs can be added during the assembly process,

Directions
1. Take some of the sauce and coat the bottom of your deep baking pan.
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2. Place some of cooked eggplant on the bottom of the pan creating your first layer
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3. **Add a dollop of sauce to each slice of eggplant, top with some grated cheese (Romano or Parmesan) and mozzarella.
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4. repeat steps 2 and 3 until you have filled the pan
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5. Bake covered at 350F for about 30 minutes or so.
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6. Uncover and let cook for an additional 30 minutes or until mozzarella melts and develops a slightly brown crust, remove and let sit for 10 minutes before serving.
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** if the eggplant slices are not breaded, you can sprinkle breadcrumbs on the slices as you layer them, before the dollop of sauce.

Enjoy!

The Grape Gourmet

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Written by Zio James

February 5, 2018 at 4:22 PM

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