RomanItalian
Parmigiana Di Melanzane
by Cucina con Ruben · 548K subscribers on YouTube
A quick and easy version of the classic Italian eggplant Parmigiana, with a secret batter trick for colorful and flavorful eggplant slices.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
Ingredients
6 items- EggplantsSliced into rounds
- Coarse SaltFor drawing out water from eggplants
- Tomato PassataFor the sauce and the batter
- BasilFresh basil for the sauce
- FlourFor the batter
- MozzarellaFor layering and topping
Method
- Slice the eggplants into rounds.
- Sprinkle with coarse salt and let them sit to release water.
- Meanwhile, prepare the tomato sauce with basil.
- Rinse the eggplant slices to remove excess salt.
- Prepare a batter with flour and a splash of tomato passata (this is the secret trick for color).
- Dip the eggplant slices in the batter.
- Layer in a baking dish: tomato sauce, battered eggplant, mozzarella, and repeat for at least three layers.
- Top with mozzarella so it browns nicely.
- Bake at 200°C (400°F) for 30 minutes.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
