Parmigiana di melanzane, often mistakenly called melanzane alla parmigiana, was one of the great dishes that immigrants from Puglia and other parts of the Italian South brought with them to the United States. It has become a staple of old-fashioned Italian-American restaurants where, as with most immigrant foods, it got decked out with an abundance and richness that is absent from the appealing simplicity of the original.
- 2 eggplants peeled and sliced ½ inch thick, lengthways
- ½ cup of olive oil
- 2 tablespoons of olive oil
- 2 cloves of garlic, crushed
- 28 oz. can of peeled tomatoes, remove seeds and chop
- 15 leaves basil
- 3 tablespoons of Parmigiano Reggiano Cheese (i use Pecorino grated cheese)
- Salt and freshly ground black pepper
Place eggplants in a colander, salt lightly and set aside for 20 minutes.
Rinse the sliced eggplant, and drain for a few minutes. Gently pat dry with a clean dish towel or paper towels.
In a skillet, heat ½ cup of olive oil over a medium flame and fry the eggplants until golden brown. Place fried eggplants on paper towels to drain the oil.
If you prefer to grill them, brush both sides with oil and cook until tender, about 3 minutes on each side. The eggplants can also be baked at 400 degrees, cooking them about 4 minutes on each side.
Place cooked eggplant in trays.
The Tomato Sauce
In a small saucepan, heat 2 tablespoons of olive oil over a medium flame and sauté the garlic. When golden brown remove it and discard.
Add the chopped tomato and cook for 15 minutes. If sauce becomes to dry add some water. Taste for salt and pepper, tear and add 5 basil leaves and set on side.
Place a few tablespoons of sauce in an 11” X 7” pan and place the fried eggplants in layers, covering each layer with tomato sauce, a sprinkle of cheese and a few basil leaves, continue until all ingredients are finished.
Bake for 20 minutes at 375 degrees. Garnish with basil leaves.