Italian Recipes
MELANZANE AL PARMIGIANO-REGGIANO ®

MELANZANE AL PARMIGIANO-REGGIANO ®

Eggplant with Parmigiano-Reggiano ®

How to make the Eggplant with Parmigiano-Reggiano ®:

Peel the eggplants and cut them lengthwise in slices. Set the slices in a pasta colander and sprinkle with salt and let them stand for about 1 hour. Pat the slices dry and dredge them in flour. Fry in very hot oil.

Line the bottom of a buttered bake-and-serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Parmigiano-Reggiano, a few basil leaves and dot with butter. Continue building up layers of eggplant, tomatoes, cheese and basil leaves.

Dot the top most layer with the remaining butter. Place in the preheated oven at 400 F for about 15 minutes. Allow to settle before serving.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM