Monday, September 8, 2014

Katia's Parmigiana

Katia's Parmigiana

      I already have another recipe on here for Eggplant Parmesan but after traveling to Italy and seeing family and trying my cousins own version of Parmigiana di Melanzane, I was hooked. This dish was so delicious and unusual that I fell madly in love with it. She utilized something’s as simple as hardboiled eggs, prosciutto, and a quick tomato mixture that it was amazing how delicious and simple this dish was. It does take some time preparing but once it is out of the oven and ready to be served you will be so thankful you took the extra steps to build this dish. Grazie cugina per la ricetta!!! Please enjoy Katia's Parmigiana

  • 1 lg eggplant
  • 8 slices prosciutto cooked
  • 6 hardboiled eggs sliced
  • 2 12 oz cans diced tomatoes
  • Olive oil
  • Small handful fresh basil
  • 1 clove garlic
  • Parmesan cheese
  • Mozzarella cheese
  • Flour
  • Salt/pepper

     Now I prepped the eggs, prosciutto, and the tomato mixture the night before but it can all be done the day of. Start out by boiling the six eggs. Cover once the water boils, turn off the heat, and let sit for about 15 minutes. Remove, rinse under cold water, peel, and slice. Now for the prosciutto, quickly and easily pan fry the slices just until they turn a bit brown. Next in a sauce pan take some olive oil and sauté the garlic until fragrant. Toss in the diced tomatoes and fresh diced basil. Smash up some of the tomatoes until practically a nice smooth mixture. Bring to a simmer and cook for roughly 15 minutes. Add salt and pepper to taste.

     Remove the peel from the eggplant. Slice and dredge each piece in a little flour. One large eggplant cuts into roughly 8 slices. Fry each slice in a little olive oil until browned.

     Now for the fun part, spread a little of the tomato mixture into the bottom of a 9 x 9 glass pan. Layer a few of the slices of the eggplant. Top with a few slices of prosciutto and then the sliced eggs.


     Top with a bit more tomato mixture and then spread some parmesan and mozzarella cheese. Start over with the layering process in the same manner until you fill the dish. Place some more mozzarella and parmesan on the very top. Bake in the oven at 350 degrees for 30-35 minutes. Let cool until you slice and serve it up.

Serves 4-5
Prep Time: 1 hour
Cook time: 30-35 minutes

Katia far right

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