Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 8
- 2 recipes Eggplant Cutlets
- 2 recipes Chunky Tomato Sauce with Basil or Spicy Tomato Sauce with Capers
- 1 lb mozzarella, grated, if low-moisture, or torn into shreds, if fresh
- 1/4 lb Parmigiano Reggiano or Grana Padano, grated
Preheat oven to 350°F (175°C). Cover the bottom of a 13×9 baking pan with a layer of sauce. Add a layer of eggplant cutlets. Cover with both kinds of cheese. Repeat until the pan is almost full, then finish with a thick layer of sauce and a thick layer of cheese. Cover with aluminum foil and place in oven. Bake until warm through and cheese is melted, 15-25 mins. Remove foil and bake until cheese is slightly browned, 5-10 mins.
Variations
Use unbreaded eggplant slices. Slice, salt and drain the eggplants as for cutlets, but skip the breading step and fry the slices directly. Since a parmigiana made with unbreaded eggplant tends to be oilier and also to fall apart more easily, drain the fried slices well and pat them dry with paper towels before assembling the dish. Making the sauce extra thick also helps.
Additions and substitutions
- 3-6 eggs, hard-boiled and sliced
- 3-5 slices ham, torn into strips
