Servings: six as a first course; four as a main course.
This is how they do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn’t get more authentic than this.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with Spaghetti with Garlic, Hot Pepper & Pecorino, a fresh arugula salad, and Ice Cream Parfaits with Strawberries and Balsamic Syrup.
Excellent recipe. My eggplant slices did not come out greasy. great flavors. I made 6 batches and froze a number of them.
As someone who has neither Italian heritage nor direct experience with Italian cooking, I found this recipe to be delicious (AND I made a mistake--read on!). A few of these reviews seem on the snarky side to me-- don't be fooled: the flavors and textures work so well together. I made the big and juicy mistake of forgetting to drain the cans of tomatoes, which has resulted in a bit of an extra-brothy tomato sauce, but no real harm seems to have been done. I did dredge the salted and rinsed eggplant slices in flour before frying (but only a very thin layer) and those seemed to hold up better than the non-dredged slices.
Do not fry the eggplant! Way too oily. Always, whether for moussaka or whatever, roast the eggplant. You can use little or no oil, cook until softened, about 20mins at 400 and then use for layering as per recipe. Salt it, rinse (!) to get rid of the salt, single layer on parchment paper and roast. I use the same paper for numerous rounds of eggplant slices.Otherwise, love the recipe!
This recipe is appalling. The true essence of southern Italian cooking is thrift and freshness. In the Italian home of my childhood neither my mother nor anyone else would have used 3 cups of olive oil for frying eggplant. My mother very lightly brushed the eggplant with oil and grilled or baked it in the oven till softened. She only used fresh tomatoes which she dipped in hot water and then quickly peeled and chopped. I gave this recipe one star because I could not do otherwise.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?