Melanzane Al Parmigiano Reggiano


Four medium eggplants
Salt and pepper
1 cup flour
vegetable oil
Two tablespoons butter
1/2 cup canned Italian peeled plum tomatoes
1 cup freshly grated Parmigiano-Reggiano®
10-12 fresh basil leaves

How to make the Melanzane Al Parmigiano Reggiano – Eggplant with Parmigiano-Reggiano ®:

Peel the eggplants and cut them lengthwise in slices. Set the pieces in a pasta colander and sprinkle with salt and let them stand for about 1 hour. Pat the slices dry and dredge them in flour. Fry in scalding oil.

Line the bottom of a buttered bake-and-serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Parmigiano-Reggiano, a few basil leaves, and dot with butter. Continue building up layers of eggplant, tomatoes, cheese, and basil leaves.

Dot the topmost layer with the remaining butter. Place in the preheated oven at 400 F for about 15 minutes. Allow settling before serving.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at