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Eggplant Pie

Tortino di Melanzane


Here is an easy recipe for an eggplant casserole as it is done in Emilia-Romagna using one of its principal products, Parmigiano-Reggiano cheese. This casserole is not to be confused with eggplant Parmigiano, which is a dish from Campania which uses fresh mozzarella as well as Parmesan cheese.


2 medium size eggplants (about 2 pounds)

1 cup King Arthur™ Unbleached, All-Purpose Flour for dredging, or more if necessary

1 1/2 cups prepared tomato sauce

1/2 cup grated Parmigiano-Reggiano cheese

2 large eggs

1/2 cup fresh bread crumbs

Salt to taste

Grinding black pepper

Vegetable oil or peanut oil for frying


Preheat the oven to 350°F.

Peel the eggplant and cut it into long 1/4-inch slices. Flour and fry them in peanut oil. Drain the slices on brown paper.

Pour a thin layer of tomato sauce in the bottom of an 8 by 12-inch casserole dish. Make a layer of eggplant slices over the sauce. Sprinkle on about 2 tablespoons of the Parmesan cheese. Make additional layers in the same manner, ending with Parmesan cheese.

In a bowl, beat the eggs with a little salt and pepper, 1 teaspoon of the tomato sauce, 1 teaspoon of the Parmesan cheese and the bread crumbs. Spread over the top of the casserole and bake, uncovered, until hot and bubbly, about 20 minutes.

Note: If you prefer not to fry the eggplant slices, they may be baked on a cookie sheet that has been coated with olive oil spray.

Note: We use the Tomato and Basil Sauce recipe in this dish.


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