Melanzane alla parmigiana is a classic Italian dish, a hit on the PPS summer menu and a great recipe to share! With the official arrival of Fall just days away that means the PPS menu will be changing too. We’re shifting away from this popular dish to try something new.
| medium/large eggplant | hunk of Parmigiano Reggiano |
| 3 cups of your favourite tomato sauce | salt and pepper to taste |
| 1 ball fresh mozzarella | fresh basil leaves |
| day old baguette | handful of parsley |
| olive oil | tablespoon of butter |
| clove of garlic | |
Eggplant: Slice the eggplant into 1/2 inch thick pieces. Lightly salt both sides and lay on a cooling rack with a bake sheet below for 30-45 minutes to allow the eggplant to release it’s bitterness.
Place eggplant on lightly oiled roasting pans, flip slices over ensuring to oil both sides and roast in the oven at 400 degrees until browned and softened.
Breadcrumbs: Use day-old baguette or bread and cut into a small dice. Toss in olive oil, butter, coarse salt and pepper and toast in the oven. While still warm, re-toss with parmigiano and finely chopped parsley.
Using an oven friendly dish, ladle a thin layer of tomato sauce on the bottom. Layer two rounds of eggplant over the sauce. On each round, put 3-4 fresh slices of garlic, 1 leaf of basil, 1 thin slice of mozzarella and sprinkle with grated Parmigiano. Repeat the process. Depending on the size of your dish, aim for 3 layers.
On the top layer, finish with a tablespoon of tomato sauce. Bake uncovered until the cheese melts and the tops turn light brown. Finish with fresh shaved Parmigiano, breadcrumbs, basil leaf and olive oil. Serves 4 people.
From our kitchen to yours, buon appetito!
