Melanzane Alla Parmigiana Eggplant Parmigiana
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic, peeled and roughly chopped
- 1 red onion, finely chopped
- Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth
- Pinch red pepper flakes
- Salt and freshly ground black pepper
- Large handful fresh basil leaves, optional
- Canola oil, for frying eggplants
- 2 cups all-purpose flour
- Sea salt and freshly ground black pepper
- 6 medium eggplants, sliced 1/4-inch thick
- 1 1/2 pounds part-skim mozzarella, grated
- 1 pound Parmigiano-Reggiano, freshly grated, plus more for garnish
- 1 bunch fresh basil, leaves only (about 3 loosely packed cups), plus more for garnish
- Extra-virgin olive oil, for drizzling
Instructions
Melanzane Alla Parmigiana (Eggplant Parmigiana) serves 10 original recipe by Food Network.
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