Summertime brings ripe eggplant perfect for this traditional Italian dish. It’s a bit of a process but worth the effort!
4-5 small eggplants or 2 larger ones
2 cups Italian breadcrumbs
1/4 cup milk
4-5 cups Mozzarella cheese (grated)
1/2 cup Parmesan cheese (grated)
4-5 cups tomato sauce
1/4 cooking cream
Wash and peel eggplants and slice lengthwise as thin as possible.
Arrange eggplant slices in single layers in a large colander and salt each layer lightly before adding the next.
Sit colander in a dish or bowl with a lip and lay a dish on top of the eggplant layers and let them ‘sweat’ for about an hour. The salt will draw out the excess liquid from the eggplant.
After the hour, discard the liquid and rinse the eggplant with cold water.
Pat slices dry with some paper towel and prepare your egg mixture. Beat the 2 eggs and milk in a large bowl and add the dried eggplant slices.
Mix the eggplant with your hands making sure all the slices are covered with the egg mixture.
You are now ready to assemble your parmigiana.
Start with a layer of sauce, eggplant, breadcrumbs, mozzarella, parmesan and continue the process until you run out of eggplant.
When done assembling, add cream on top of the last layer, cover with aluminum foil and bake at 350 degrees Fahrenheit for at least an hour.
After the hour, you can uncover the parmigiana for an extra 15 min for a slightly darker top.
Let sit on counter for about 10 min before slicing.