Sicilian Eggplant Parmigiana
Sicilian Eggplant Parmigiana

Sicilian Eggplant Parmigiana

Jun 17, 2024

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Servings
4 - 6
Total time
60 minutes
Course
Entree

Ingredients

  • 2 large eggplants, sliced longways, 2 cm thick
  • 2 large eggs, scrambled
  • 16 oz container of whole milk ricotta cheese
  • 20 fresh basil leaves
  • 1 cup canola oil for frying (more if needed)
  • 4 tbsp salt
  • 1 cup of breadcrumbs
  • 1 cup Pecorino Romano
  • 1 cup grated parmesan
  • 24 oz whole milk mozzarella fresh balls- (3-4 balls)

Ingredients for Sauce

  • 2 bottles of tomato puree
  • 3 cloves of garlic, minced
  • 1 tsp of salt (more if needed)
  • 4 basil leaves
  • 1 small yellow onion, diced
  • 1 tbsp EVOO (extra virgin olive oil)

Garnish

  • 2 oz shaved parmesan
  • 12 basil leaves

Instructions

  1. Preheat the oven to 375° F.
  2. Cut eggplant into 2 cm thick slices, longways. Do not peel the skin off. Lay out on a baking sheet and salt both sides. Let sit so that the eggplant ‘‘sweats“ out water.
  3. While the eggplant sits, start making your sauce. Heat 1 tbsp EVOO, and add onions. Sauté till translucent, stirring frequently. Add 3 cloves minced garlic, sauté for 2 minutes. Add 2 bottles of tomato puree, basil and salt. Mix and then simmer on low for 20 minutes.
  4. Heat oil in a skillet over high heat and make sure the oil is about 1 cm deep in the pan. Pat your eggplant dry with lots of paper towels, absorbing excess water. In an electric skillet, fry the eggplant in oil in batches. Fry for 2-3 minutes on each side, till golden. Place fried eggplant in a colander or metal wrack with a bowl or tray underneath when each piece is finished frying. This will allow excess oil to drain.
  5. Scramble three eggs, adding 1 tbsp of grated parmesan cheese, season with salt and pepper to taste
  6. In a large roasting pan, line the bottom with a thin layer of breadcrumbs. Then start to layer your eggplant, placing it so that it covers the entire length and width of the dish - you can cut pieces to fit if necessary.
  7. Next, layer a light coat of sauce, about 1 ladle-worth, but not drowning in sauce. Next, add a light layer of breadcrumbs and add basil leaf over each piece of eggplant. Next, sprinkle a thin layer of your Pecorino Romano, grated parmesan, and freshly grated mozzarella.
  8. Next drizzle a layer of the scrambled egg with a fork. Repeat these layers 2 more times. Once layered, add 12 individual dollops, approximately 1 teaspoon, of fresh ricotta on the top. Cover in foil, and bake for 20 minutes.
  9. When out of the oven, if possible let rest.
  10. Cut into slices and serve.
Marcella DiChiara cooking on The Great American Recipe.

Marcella DiChiara slicing lemons on The Great American Recipe.

VPM/PBS

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