Eggplant Parmigiana Parma Style | Cooking with Julie
Savor the summer sweetness of eggplant in this Parma-style Parmigiana class, perfect for July-September harvest. Learn from Julie to bring authentic Italian flavors home.
Ingredients
- 3 large purple globe eggplant
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 8-12 thin slices Prosciutto de Parma,cotto (cooked)
- 2 cups tomato sauce (see recipe)
- Freshly ground black pepper
- 1/2 cup fresh basil
- 1/2 cup Parmigiano Reggiano cheese, grated
- 1 1/2 tablespoons unsalted butter
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