Almost everyone is familiar with eggplant parmesan, that famous comfort food that today is ubiquitous in almost any pizza parlor or Italian eatery. The recipe given below, though similar to eggplant parmesan, has a classic difference. In this one the eggplant is layered with tomatoes and fresh Parmigiano and mozzarella cheese. It makes for a richer rendition of the of classic.

I tend to believe that Melanzane Alla Parmigiana was the precursor to eggplant parmesan.  The recipe is a bit more involved. Some food historian claim that Melanzane alla Parmigiana was the original name for eggplant parmesan. Be it a it may, all agree that its genesis was in Southern Italy, and from there it made its way to America. Whatever. Eggplant parmesan that I order in a restaurant is not the same as the Melanzane alla Parmigiana that I make at home.

Just give it a try. You’ll be amazed on the deliciousness of the final  product. With a good crusty loaf or some pasta on the side, it can’t be beat.

MESALANE ALLA PARMIGIANA

Ingredients:

1 large eggplant (or 2 small ones), peeled and cut into ¼-inch lsices
Flour
1 cup olive oil
2 cups canned Italian tomatoes, drained and chopped
1 tablespoon fresh chopped parsley
Salt to taste (optional)
5 tablespoons freshly grated Parmigiano-Reggiano cheese
8 ounces mozzarella cheese, sliced thinly

Instructions:

  1. Preheat oven to 375 degrees F.
  2.  Dredge eggplant slices lightly in flour.
  3.  Heat oil in a large skillet or frypan over medium-high heat and fry eggplant slices until brown. Depending on size of skillet, you may have to do this in batches.  Dry with paper towels.
  4.  Place one layer of fried eggplant in a casserole or bake-proof pan (we prefer cast iron), top with layer of tomatoes, pinches of parsley and salt (if using), a sprinkling or Parmigiano-Reggiano and a layer of mozzarella.
  5.  Repeat procedure until all eggplant is used, ending with mozzarella. Bake 15-20 minutes.
    Yield. 4-6 servings.