Eggplant Parmigiana - Portalupi Wines | Healdsburg, California

Name: Eggplant Parmigiana - Portalupi Wines | Healdsburg, California
Ingredients: 2½ pounds eggplant (2 to 3 medium), trimmed, peeled and cut crosswise into ¼-inch thick slices; 2½ teaspoons salt, Divided; ¾ cup all-purpose flour; 3 large eggs; 2 cups seasoned Italian breadcrumbs; Olive oil for deep-frying (about 3 cups); 3 cups (12 oz) shredded whole milk mozzarella cheese; 2 tablespoons finely grated Parmigianno-Reggiano; Fresh chopped basil, for serving; 1- 28 ounces can whole peeled tomatoes; 1 medium yellow onion; 2 large clovers garlic; extra virgin olive oil; tsp dried oregano; pinch red paper flakes; salt to taste; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1½ cups milk; ½ cup finely grated Parmigiano Reggiano; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper

portalupiwine.com

Eggplant is a staple of Italy due to its versatility and flavor. This recipe is delicious with the Bechamel sauce!

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Ingredients

2½ pounds eggplant (2 to 3 medium), trimmed, peeled and cut crosswise into ¼-inch thick slices
2½ teaspoons salt, Divided
¾ cup all-purpose flour
3 large eggs
2 cups seasoned Italian breadcrumbs
Olive oil for deep-frying (about 3 cups)
3 cups (12 oz) shredded whole milk mozzarella cheese
2 tablespoons finely grated Parmigianno-Reggiano
Fresh chopped basil, for serving
1- 28 ounces can whole peeled tomatoes
1 medium yellow onion
2 large clovers garlic
extra virgin olive oil
tsp dried oregano
pinch red paper flakes
salt to taste
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1½ cups milk
½ cup finely grated Parmigiano Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper