Recipes

Melanzane alla parmigiana recipe

by — June 12, 2013

Italian recipe Eggplant parmesan

This is a traditional recipe from our chef Antonella. Learn more delicious Italian recipes on an Italian cooking holiday.

Melanzane alla parmigiana
Eggplant parmesan

Serves 6
• 2 large eggplants
• 1 L of sunflower oil
• 1 Tbs of flour
• 3 cups of tomato sauce with basil
• 1 mozzarella ball (or enough mozzarella in sheets)
• 1 cup of grated parmesan

Remove the stem from each eggplant. Cut the eggplant into ½ cm slices. Dust each eggplant slice with flour and fry on both sides until golden brown. Drain on paper towel. Line a baking dish with a little of the tomato sauce, arrange a layer of eggplant slices and cover with a layer of mozzarella cheese, more tomato sauce and sprinkling of grated parmesan cheese. Repeat the layers until all ingredients are used and finish with tomato sauce. Bake in a preheated 180/350 degree oven for 30 minutes. Garnish with chopped fresh basil and serve.

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Larissa comes from a quite village in Germany and bravely pitched up in Kentish Town for a job with us after never having been to London before. Since then she's been living it up in the capital exploring the best that London has to offer. While she may appear timid and quiet on the outside, put a cocktail in her hand and she'll party all night with the rest of them...

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