Eggplant Parmigiana

This is a wonderful classic Sicilian dish. I shared this recipe a while ago and as I mentioned briefly in the post it’s a favourite in our family. It is always served on special occasions and festivities. For those who enjoy vegetarian food and eggplant dishes you cannot go past this dish. I had visitors from Hong Kong last year and prepared an Italian dinner for them and Eggplant Parmigiana was on the menu. They were surprised, delighted and enjoyed every bit of it. The tray was empty very quickly. It was a pleasure watching them enjoy this dish.

Milanka's Fine Food

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This is one of my familie’s favourite Italian dishes.  It can be served hot or at room temperature.  Goes wonderfully well with crusty Italian bread.

3 Eggplants (thinly sliced lengthways)
1 cup of Olive Oil (for frying)
300 grams of Tomato Paste
1/2 cup of  Marjoram
1 Spanish Onion (finely chopped)
1 clove Garlic (finely chopped)
Salt (to lightly salt the eggplant)
3/4 cup of grated Parmigiano Cheese
1/2 cup of water Pepper to taste

Preparation Time:  1 hour & 30 minutes
Serves:  6-8 (As an accompaniment to a meal)

Wash and pat dry the eggplants.  Thinly slice the eggplants lengthways and sprinkle lightly with salt to draw out the moisture.  Allow to stand for approximately 20 minutes. IMG_4427aIMG_4434aHeat oil in the frying pan.  Pat dry the sliced eggplant with a paper towel before adding to the hot pan.  If the oil is too hot reduce the heat…

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6 thoughts on “Eggplant Parmigiana

    1. Hello Irene, Welcome back… I hope all is well with you. Marjoram is a herb. I grow it in my garden. Used in Italian cooking and cooking in general. Google the herb and you will get lots of information regarding its benefits. The herb stems from the Oregano family if my memory serves me correctly. 🙂

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