Eggplant Parmigiana Stacks

Lidia Bastianich

Eggplant Parmigiana – an Italian and Italian-American favorite! While we still enjoy a little September warmth, I like to use summertime vegetables whenever I can. Everyone at my house loves a good dish of Eggplant Parmigiana, and in this segment I show you how to make it. It is a great recipe to try this weekend.

Ingredients
3 MEDIUM EGGPLANTS OR 5 TO 6 SMALLER EGGPLANTS (ABOUT 2 1/2 TO 3 POUNDS TOTAL)
1 TABLESPOON COARSE SEA OR KOSHER SALT
3 LARGE EGGS
1 TEASPOON SALT
ALL-PURPOSE FLOUR FOR DREDGING
2 CUPS PLAIN BREADCRUMBS
FRESHLY GROUND PEPPER
½ CUP VEGETABLE OIL, OR AS NEEDED
½ CUP OLIVE OIL, OR AS NEEDED
TOMATO SAUCE
2 CUPS GRATED GRANA PADANO CHEESE
1 POUND FRESH MOZZARELLA CHEESE OR IMPORTED FONTINA CHEESE, CUT INTO SLICES 1/3-INCH THICK
12 FRESH BASIL LEAVES

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