Eggplant Parmesan Recipe Authentic Italian

This heirloom italian family recipe came stateside with my grandmother when she immigrated from italy.

Eggplant parmesan recipe authentic italian. Cut the eggplant into slices about half a centimeter 1 then cover the eggplant slices with the white flour from both sides 2 and fry them in seed oil 2 3. Slice and salt the eggplants. Fry to a golden brown on both sides drain on paper towels.

Place gently into hot oil. Spread more sauce over eggplant. It is very time consuming and laborious.

In a shallow bowl whisk the eggs together with cup of the grated parmesan cheese the parsley and the salt. Dip the eggplant a slice at a time in the egg mixture and let any excess drip off. When the tomato sauce is done transfer one third of the sauce to a small mixing bowl and the remainder to a large mixing bowl.

Preheat the oven to 350 f 180 c. In two small bowls or pie plates add bread crumbs to one and eggs and milk to the other beat egg mixture well. Growing up in a house that had italian sauce being made every sunday this eggplant was always a favorite.

Then layer with eggplant sauce parmesan cheese and mozzarella until you have used all of the eggplant. Leave them in a colander covered with a weight to extract excess liquid for 30 minutes. I ve been making this recipe for years now and i seriously never get bored of it.

Using good quality ingredients is critical for this recipe. Place slices of mozzarella cheese over parmesan cheese. And that is closely linked to the first steps of culinary globalization made after the discovery of the americas to.