Eggplant Parmesan (Melanzane alla Parmigiana)
Eggplant Parmesan or Melanzane alla Parmigiana is a tasty Italian vegetarian meal. Fried eggplants baked with tomato and three types of cheese.
Keywords
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Cooking tools:
- Deep-fry thermometer
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Plate
- Cooling rack
- Paper towel
- Oven
- Stove
- Baking dish
- Aluminum foil
- Mixing bowl
- Whisk
- Grater
- Measuring spoon
- Spoon
Ingredients
- 1 large onion
- 3 tbsp olive oil
- 4 cloves of garlic
- 2 leaves basil
- 1 sprig oregano
- 300 g (3/4 of 15 oz can) tomato passata or tomato puree
- 400 g 1 can (14.5 oz) canned diced tomatoes
- 4 eggplants
- 120 g (1 cup) all purpose flour
- 3 eggs
- 80 ml (1/3 cup) canola oil, for frying
- 100 g (1 cup) freshly shredded Scamorza cheese or mozzarella
- 50 g (1/2 cup) freshly shredded parmesan cheese
- 250 g (9-ounce) Mozzarella (whole)
- fresh basil leaves, for serving
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