Melanzane Alla Parmigiana (Eggplant Parmesan)


  • 2 medium eggplant


  • salt/pepper to taste
  • Vegetable oil
  • Butter
  • 2 c. White Sauce (see below)
  • 2 c. Tomato Sauce (see below)
  • 1 c. Parmesan cheese (more or less depending on taste; recommend Reggiano parmesan)
  • Salt & Black Pepper to taste
  • Pinch Fresh Oregano, finely chopped
  • Tabasco Sauce (opt.)
  1. Beat 2 eggs, 2 c. half-and-half, 10 tbsp. white flour and all the other ingredients.
  2. Slice eggplant into 1/4 thick slices if using long eggplant, otherwise into small cubes. Add eggplant to egg batter and soak for at least 5 minutes.
  3. Cover bottom of skillet in vegetable oil to a depth of 1/4 inch, and turn range to high heat.
  4. Remove eggplant from egg batter, letting excess batter drain back into bowl.
  5. Fry eggplant until pieces are golden and crispy (don’t be afraid to burn slightly – some people llike the flavour)
  6. Drain eggplant on a paper towel.
  7. Butter the bottom of a casserole dish, then layer as follows: 1/3 of the white sauce, 1/3 of the tomato sauce, half the eggplant, 1/3 of the cheese. Repeat, ending with white sauce, tomato sauce, and cheese on top.
  8. Sprinkle salt, pepper, and oregano on top. Add tabasco if desired.
  9. Bake at 350F for 20 minutes until bubbly and golden.
  10. Let cool uncovered for 5 minutes, then serve.

SALSA BIANCA (White Sauce)

  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 1/4 c. milk
  • 1 1/4 c. half-and-half
  • X salt, white pepper, and nutmeg
  1. Melt butter in a saucepan on med. heat. Add flour and simmer on low heat for 2-3 min., whisking
    constantly. Add milk and half-and-half and simmer on low heat, whisking frequently until sauce thickens.
  2. Season with salt, pepper, and nutmeg to taste.
  3. Allow it to cool before using.

   SALSA DI POMODORO (Tomato Sauce)

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2-28 oz. cans peeled Italian tomatoes, finely chopped, and their liquid
  • 2 tbsp. tomato paste * 4 cloves garlic, minced (or more)
  • 1 bayleaf
  • 2 tsp. fresh oregano
  • 1/2 tsp. fresh basil
  • 1 whole clove, crushed
  • 1 tbsp. sugar
  • 1/2 c. dry red wine
  • X salt & pepper to taste
  1. Saute onion in oil and butter in a large pot on med. heat until onion is transparent. Add carrot and celery and saute on med. heat for about 5 minutes. Add tomatoes, tomato paste, garlic, bayleaf, oregano, basil, cloves, sugar, and wine, and bring to a boil on high heat.
  2. Simmer, uncovered, on LOW heat for at least 1 hour. Season with salt and pepper.
  3. Sauce should be rich and thick. If it is too thin, continue to simmer on low heat.
  4. When sauce has reached desired consistency, remove from heat.
  5. Allow sauce to cool, uncovered, for at least 4 hours at room temperature.



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