Mama'S Eggplant Parmigiana Recipe

Name: Mama'S Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the fried eggplant:; 6 medium eggplants; Kosher salt; 4C seasoned breadcrumbs; Locatelli pecorino romano grated cheese; 5-6 eggs; 1 large brick of Polly-O whole milk mozzarella cheese; Olive oil; For the Sunday gravy:; 4 cans of Tuttorosso tomato puree; 2 cans of Tuttorosso crushed tomatoes; 2 cans of Contadina tomato paste; 1 package of 3-way ground beef, pork, and veal; 1 package of sweet Italian sausage; 1 package of braciole (super thin flank steak); 1 package boneless pork spare ribs; 2 sticks of Hormel pepperoni; 4C seasoned bread crumbs; Locatelli pecorino romano grated cheese; 2-3 eggs; Polaner minced garlic; Italian flat leaf parsley; Olive oil; Salt & pepper

Servings: persons

For the fried eggplant:
6 medium eggplants
Kosher salt
4C seasoned breadcrumbs
Locatelli pecorino romano grated cheese
5-6 eggs
1 large brick of Polly-O whole milk mozzarella cheese
Olive oil
For the Sunday gravy:
4 cans of Tuttorosso tomato puree
2 cans of Tuttorosso crushed tomatoes
2 cans of Contadina tomato paste
1 package of 3-way ground beef, pork, and veal
1 package of sweet Italian sausage
1 package of braciole (super thin flank steak)
1 package boneless pork spare ribs
2 sticks of Hormel pepperoni
4C seasoned bread crumbs
Locatelli pecorino romano grated cheese
2-3 eggs
Polaner minced garlic
Italian flat leaf parsley
Olive oil
Salt & pepper

1
My instructions exceed the character count by 3x, so rather than cut them down until they are unrecognizable, I thought it might be better to include a link to my blog for the full directions and a picture of the dish:
2
http://notinpinebrookanymore.blogspot.com/2011/05/mammas-eggplant-parmigiana.html
3
The one thing I will include here is this: Most people who think they don't like eggplant say it's because it's bitter and seedy. That's because it wasn't made right. To avoid that, first peel the eggplants with a vegetable peeler. Then slice them about a 1/2 inch thick. Next, find a big grill pan and start lining it with layers of sliced eggplant. After each layer, give a liberal toss of the kosher salt. Once they're all on there, top it with an upside-down sheet pan and place some cookbooks or a cast-iron pot on top to weigh it down. This is THE most important step, as it will draw out the bitterness and pack down the seeds.
4
If you make this dish, I'd love to hear what you think!

1653

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the fried eggplant:, 6 medium eggplants, Kosher salt, 4C seasoned breadcrumbs, and more.

Yes, Mama'S Eggplant Parmigiana falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mama'S Eggplant Parmigiana

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