Eggplant Parmigiana

Posted by Annette Bellisari on


4 eggplants

4 tablespoons flour, to dust the eggplant

vegetable oil, for frying

2 jars of Bellisari’s Calabrian & Sweet Tomato Fennel Spread

extra virgin olive oil

1 clove of garlic

1 bunch of fresh basil leaves

6 ounces of fresh mozzarella, finely chopped

3 eggs, beaten

1 cup of grated Parmigiano Reggiano

Coarse salt


Wash the eggplants and cut them into ¼ inch thick slices.  Arrange the eggplant slices in a colander with a good sprinkle of coarse salt in between the layers. Put a plate on top of the eggplants then place a weight over that. Leave the eggplants in the sink for about 30 minutes, they will be less bitter and biting.

After this time, rinse all your slices under running water and arrange them on a towel. Pat them dry.  Scoop some flour into a bowl and coat the eggplant slices, shaking off the excess flour from each slice.

Meanwhile, heat the frying oil in a large pan: the best ones are those shaped like a wok: you will use less frying oil.  Check if the oil is hot enough by sacrificing a slice of eggplants: dip a corner in the oil and when it is surrounded by many small bubbles, it means that the oil is hot enough.

Deep fry the eggplants in batches; letting them brown on both sides, it takes about 5 minutes. When the eggplants are golden and crisp, place them in a dish with some layer of kitchen paper, so that the excess oil is absorbed. Season lightly the eggplants with salt (lightly!)! Deep fry all the eggplants.

Take a 9x13 baking dish and spread a few tablespoons of Bellisari’s Calabrian and Sweet Tomato Fennel Spread.

Arrange a layer of fried eggplants, pour over a part of the beaten eggs, sprinkle with some mozzarella and a generous layer of grated Parmigiano. Spread the Bellisari’s Calabrian on top and keep making layers, until you run out of ingredients. You should be able to make four layers. Top with Bellisari’s Calabrian, a few pieces of mozzarella and a lot of Parmigiano.

Bake in the preheated oven to 180°C (356°F) for about 35 minutes, until golden brown on the top.

Serve the parmigiana warm or, even better, let it cool down completely and warm it again in the evening or the next day; it will be even more tasty.

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