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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Eggplant Parmesan (Melanzane alla Parmigiana)

[heart_this] · Jul 31, 2007 · 13 Comments

With leftover marinara sauce and a fridge full of eggplants I thought that I would do an Eggplant Parmesan or Parmagiana di Melanzane. Normally an eggplant parmesan is coated in bread crumbs and fried in oil 0until crispy but I like a simple version where the eggplant slices are roasted in the oven until tender. If you prefer you could also coat the eggplant slices in the breadcrumbs and then bake them. Often when I make marinara sauce I will double the batch so that I can freeze the extras so that I will always have some on hand for quick dishes like this.

Eggplant Parmesan (Melanzane alla Parmigiana)

Eggplant Parmesan (Melanzane alla Parmigiana)

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 4
ingredients
  • 2 eggplants (sliced 1/4 inch thick)
  • salt
  • 2 cups marinara sauce
  • 1/2 cup mozzarella cheese (grated)
  • 1/4 cup parmigiano-reggiano (grated)
directions
  1. Salt the eggplant slices and let them sit for 30 minutes.
  2. Rinse the eggplant and pat dry.
  3. Broil the eggplant until golden brown on both sides, about 3-4 minutes per side.
  4. Place the eggplant on the bottom of a baking pan.
  5. Spread the marinara sauce on top of the eggplant.
  6. Spread the cheese on top of the marinara sauce.
  7. Bake in a preheated 350F/180C oven until the cheese is golden brown, about 20-30 minutes.
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Crispy Baked Eggplant Fries with Marinara Dipping Sauce (aka Eggplant Parmesan Fries!)
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6 Ingredients, Food, Gluten-free, Italian, Main Course, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Janet says

    August 1, 2007 at 2:37 pm

    That looks delicious!! I’d love that… but I always get ‘attitude’ when I try to make dinner with no meat… although, I suppose I could make a smaller piece as a side dish!

    Reply
  2. DeborahSW says

    August 1, 2007 at 4:15 pm

    Oh my goodness that looks DIVINE! 🙂

    Reply
  3. Patricia Scarpin says

    August 1, 2007 at 4:23 pm

    I have made and eaten eggplant parmesan but never this way – it looks delicious!

    Reply
  4. Cara says

    August 2, 2007 at 2:58 pm

    looks delicious! I made it like that too – well grilling instead of broiling, but no breading – it’s the best!

    Reply
  5. Holler says

    August 2, 2007 at 10:18 pm

    Yum!

    I had this for lunch on Tuesday at a great little Italina restaurant in Hanover Street in Edinburgh (not as well presented as yours!).

    The waiter served it to me and said “Be very careful the plate is hot!”. Well I remembered for all of a minute and then straightened up the plate and got a blister for my stupidity! The waiter just sighed and said he did tell me and not just for fun and he wondered why women always feel the need to straighten up their plates! I don’t think it was the first burnt finger he had seen!

    Reply
  6. Nora B. says

    August 6, 2007 at 12:21 pm

    This sounds and looks delicious. And best of all, so quick & simple to do. I also like how you broiled the eggplants and didn’t fry them.

    Reply
  7. Lilandra says

    November 19, 2007 at 3:52 am

    next time i make this, i have to try broiling it

    it might be less stressful than frying…i think i hate standing over a pan with tonnes of slices to go

    Reply
  8. Michael says

    October 27, 2009 at 3:43 pm

    I know this post is over 2 years old, but I'm compelled to say that this dish is really "Parmigiana di Melanzane" or "Melanzane alla Parmigiana". I'm sorry – it's the English Teacher in me! I love this blog, though.

    Reply
  9. Shon And Sedona says

    May 24, 2010 at 12:08 am

    great blog

    Reply
  10. silvia says

    August 25, 2012 at 8:44 am

    Oh no!
    Before frying eggplants, you have to cover each slice with flour, THEN you can fry them.
    The sauce is not an unknown "marinara" but a normal tomato soup (no garlic!).
    The layers are as follows:
    – sauce;
    – fryed eggplant;
    – mozzarella;
    – parmesan;
    – (on the main top) basil.

    Greetings from an Italian fan!!!!

    Reply
  11. Ember says

    October 20, 2012 at 9:06 pm

    I've made this twice so far and it's amazing!

    Reply
  12. Ember says

    October 20, 2012 at 9:08 pm

    I've made this twice and it's amazing!

    Reply
  13. Karen Takeno says

    January 2, 2020 at 4:52 pm

    LOVed this dish! Tasty and easy! Will be my eggplant go-to recipe from now on! Thank you for sharing!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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