Eggplant Parmigiana

Name: Eggplant Parmigiana
Yield: 4 to 6 portions
Ingredients: Salt, for draining the eggplant; ¼ cup grated Parmigiano-Reggiano cheese; 2 small eggplants (about 2 pounds in all); ½ pound whole-milk mozzarella cheese, grated; 2 cups ricotta cheese; 2 cups Quick Tomato Sauce; Salt and freshly ground black pepper, to taste; 2 eggs; 1 cup chopped fresh Italian (flat-leaf) parsley; Approximately ½ cup olive oil

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Fresher and lighter than the usual version.

Ingredients

2 small eggplants (about 2 pounds in all)
Salt, for draining the eggplant
2

Side dish
Vegetarian
Gluten-free

Method

Preheat the oven to 400°F.
Slice the eggplants into ½-inch-thick pieces and layer in a colander, salting the slices heavily as you go. Set aside for 30 minutes.
Combine the ricotta, eggs, Parmigiano-Reggiano, and chopped parsley. Season with