Deep-Dish Eggplant Parmigiana

2015-01-22
  • Servings : 6-8
  • Prep Time : 5m
  • Cook Time : 35m
  • Ready In : 40m

Ingredients

  • 3 firm, medium eggplants
  • Salt
  • Olive oil, for shallow frying
  • 1 1/2 pounds fresh mozzarella, diced into small pieces
  • 1 12 cups freshly grated Parmigiano Reggiano cheese
  • 2 quarts pomodoro sauce, such as Rachael's Pomodoro Sauce
  • A handful of basil leaves
  • A handful of flat leaf parsley, finely chopped

Method

Step 1

Pre-heat the oven to 375°F. Heat a shallow layer of oil in a 12-14-inch skillet over medium to medium-high heat. Fry the eggplant for 2-3 minutes on each side until light golden. Drain on paper towels.

Step 2

Place a layer of sauce in a casserole dish. Top with a third of the eggplant, a few spoonfuls of sauce, a third of the mozzarella and the Parmigiano Reggiano and a few leaves of torn basil. Repeat two more times.

Step 3

Bake the eggplant for 35-40 minutes, until the top is brown and bubbly. Top with minced parsley and serve (let rest before cutting with a serrated knife). Serve with green salad alongside or as a first course.

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