Vera's Recipes

Vegetables

Eggplant Parmigiana (Melanzane alla Parmigiana)

Vegetables
Serves 6
9 ingredients
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Ingredients

  • 1 large eggplant
  • salt and pepper
  • 1 cup fine dry bread crumbs
  • 2 eggs, lightly beaten
  • vegetable oil (olive better)
  • 1½ cup tomato sauce, heated
  • ½ lb mozzarella cheese, sliced
  • 1 tsp basil
  • ¼ cup grated Parmesan cheese

Method

  1. Wash the eggplant and cut crosswise into rounds 1/4-inch thick. Do not peel. Season with salt and pepper. Roll in bread crumbs; dip in egg, then again in bread crumbs. (Depending on the size of the eggplant, more bread crumbs and egg may be necessary.) Place in the refrigerator 1/2 hour.
  2. Heat about 1/8-inch oil in a skillet. Fry the eggplant slices until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper.
  3. Line a shallow 2-quart baking dish with some sauce. Arrange a layer of eggplant slices over the sauce. Add a layer of mozzarella slices, more sauce and a sprinkling of basil and Parmesan. Repeat in layers until the dish is full. Bake in a moderate oven (350 degrees) 25-30 minutes.

Notes

Typed card. Makes 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.