Melanzane alla Parmigiana (Eggplant Parmigiana or Eggplant Parmesan) — the dish I cut my teeth on. Loved it then, love it now, and make it often. Imagine perfection: the golden eggplant sauteed in a tasty egg wash, baked in the oven with tangy concentrated tomato sauce, sweet basil, creamy melted mozzarella, with a nutty parmigiana reggiano crust. It’s my favorite dish, rich and satisfying; it can keep a man alive for days.
Of course that’s assuming you’re lucky enough to possess eggplant parmigiana left overs after your meal is done. Because it actually tastes better the next day after some overnight magic melding of flavors. If you’re the preserving type, consider portioning your left-overs and freezing. Impress the unexpected and unsuspecting dinner guest with tomorrow’s eggplant parmigiana or satiate yourself on a night when there’s just nothing else to eat.
Or, mix it up a bit. Eggplant parmigiana makes a great panino (sandwich) especially with a soft, chewy bread like ciabatta for tomorrow’s lunch.
Text recipe: http://wp.me/p1bo0f-zJ
Music by David Molina: http://drmsound.com/
Video by Hungry Village: http://hungryvillage.com
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