Ciao Bella Parmigiana di Melenzane o Zucchini(Eggplant or Zucchini Parmesan)

Anna Sciancalepore Antoniello

By
@CiaoBella

Every good Italian knows how to make eggplant parmesan and I am no exception. My mother taught me well! LOL

A trick to remember when picking out eggplant in the supermarket. Choose eggplant that are small and not so "fat". The smaller the more tender. The bigger the eggplant the more seeds you have insided and that makes for a bitter tasting eggplant.

My recipe that's been passed down from my mother can also be made with zucchini. It also doesn't have any bread crumbs. I think this makes for a lighter eggplant or zucchini parmesan.

I know there are many versions of this classic dish, but I hope you'll give this one a try.

Enjoy!


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Comments:

Serves:

8

Prep:

1 Hr

Cook:

45 Min

Ingredients

1
recipe for ciao bella salsa pomodoro (tomato sauce)
2-3 small
eggplant or 4 small zucchini
large bowl of cold water
1
lemon
3 large
eggs
1/4 c
parmesan cheese
salt and pepper to taste
1 c
flour
corn oil for frying
16 oz
shredded mozzarella cheese
extra parmesan cheese for sprinkling

Directions Step-By-Step

1
Prepare tomato sauce and set aside.
2
Peel eggplant and slice 1/4 inch thick slices, slicing long ways (top to bottom). If using zucchinni just slice long ways.
3
Place in bowl of cold water with 1 lemon juiced with lemon rind. Let sit for 10-15 minutes. (The water will turn brown as the bitterness leeches out but your eggplant will stay white) Drain water and squeeze out excess water from eggplant. Dry on paper towels. DO NOT USE THIS METHOD FOR ZUCCHINI. JUST SLICE AND PROCEED WITH RECIPE.
4
Heat an inch of oil in a deep frying pan. About 325-350 degrees. Make a dipping station. Flour in one dish. Eggs, parmesan cheese, salt and pepper to taste in another dish.
5
Dip dry eggplant(or zucchini) in flour, shake excess off. Dip in egg mixture.
6
Fry in oil a few minutes on each side until golden brown.
7
Drain on paper towels.
8
In a 9" X 13" baking dish spread enough sauce to cover the bottom of dish. Layer eggplant (or zucchini) in an even layer without leaving gaps. Sprinkle with 1/3 of shredded mozzarella cheese, cover with sauce and sprinkle with some parmesan cheese. Repeat 2 more times.
9
Bake for 45 minutes. Remove from oven and allow to sit for 15 minutes before cutting into squares.

About this Recipe

Course/Dish: Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtags: #Eggplant, #parmisan