Eggplant Parmesan (Melanzane alla Parmigiana) | Jernej Kitchen
Eggplant Parmesan or Melanzane alla Parmigiana is a tasty Italian vegetarian meal. Fried eggplants baked with tomato and three types of cheese.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jernejkitchen.com.
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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