Eggplant Parmigiana

Name: Eggplant Parmigiana
Yield: serves 8
Ingredients: 2 1/2 pounds medium-size, firm eggplant, sliced lengthwise 1/2 inch thick; 1 tablespoon plus 2 teaspoons kosher salt; 3 cups dry bread crumbs; 4 cups grated Grana Padano or Parmigiano-Reggiano; 1 cup plus 2 tablespoons extra-virgin olive oil; 4 large eggs; 1/2 cup milk; 1 1/2 cups all-purpose flour, for dredging; 3 garlic cloves, crushed and peeled; 14 ounces fresh spinach, washed and trimmed; 5 cups marinara sauce (see page 108); 1 pound low-moisture mozzarella, shredded

December 14, 2011

While the word parmigiana literally means “from Parma,” a town in northern Italy, this dish is clearly Sicilian in origin. Here you have the traditional eggplant-parmigiana recipe that everyone loves. This versatile dish can be made in advance and baked when your guests arrive. It reheats well as a leftover and makes a great sandwich as well. In Italy, sometimes it is not even baked, but assembled with sauce and a generous sprinkling of grated Grana Padano, eliminating the mozzarella, and eaten straightaway. And at Roberto’s, on Arthur Avenue in the Bronx, I found alternating layers of eggplant and zucchini—delicious.

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