From the Kitchen of "Chef" Norm

Melanzane alla Parmigiana

(In English, Eggplant Parmigian)


Source (if known): Cinzia (Cantatore) Echelberry (My Italian Daughter-in-law who lives in Genoa, Italy)
My notes: Once I learned to make this I have made it many, many times. It is a variation of the American style without frying the
eggplant and also has ham inside it. 

Ingredients for 4 persons are:
3 eggplants, medium size or 2 large
2 cans of plain tomato sauce (add some oregano & salt)
Sliced Mozzarella Cheese
Ham, Sliced Thin
Parmesan cheese

Oven, 350 Degrees do not preheat now wait until eggplant is done resting (below)

Cooking Procedure:

Slice the eggplants (not longways - cut round) not too thin (thickness of a finger).
Place them on a plate with salt  (try to press them down with something heavy to squeeze the water out of them).  Let them rest for 3 HOURS.  When done, DO NOT WASH THEM. Dry them from their own water and grill them.  Put a little bit of olive oil on each piece and you can add little slices of garlic if you want one thin slice on each piece of eggplant.


Place on grill - watch you do not burn the slices while grilling.

Use a casserole dish - you can spray it with Pam inside first (recommended)

Put 3 tablespoons of tomato sauce, then one layer of eggplant (normally would be about 6 slices).  Cover with slices of mozorella and two slices of ham. (try to make sure each slice of eggplant is covered with ham) Proceed this way again until you have no more eggplant. 

On the last layer, add all the tomato sauce you have left and spread the grated parmesean cheese on top.
(Recommend you don't use Kraft parmesean in a tube - get fresh)

(Before Cooking left)

Cook in the over for a good 30 to 45 minutes at  350 degrees.

Let rest for a little while.  Cut and serve not real hot. (see top for finished product)

Buon Appetito !!