Ciao Bella Parmigiana di Melenzane o Zucchini(Eggplant or Zucchini Parmesan)
Anna Sciancalepore Antoniello
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.
- recipe for ciao bella salsa pomodoro (tomato sauce)
- 2-3 small
- eggplant or 4 small zucchini
- large bowl of cold water
- 3 large
- 1/4 c
- parmesan cheese
- salt and pepper to taste
- 1 c
- corn oil for frying
- 16 oz
- shredded mozzarella cheese
- extra parmesan cheese for sprinkling
How to Make Ciao Bella Parmigiana di Melenzane o Zucchini(Eggplant or Zucchini Parmesan)
- 3Place 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.