Eggplant Parmesan (Parmigianina di melanzane) from Contorni: Authentic Italian Side Dishes For All Seasons by Susan Simon

  • basil
  • Italian-style canned tomatoes
  • Show all ingredients...

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Notes about this recipe

  • Eat Your Books

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  • Breadcrumbs on March 11, 2012

    p. 58 Though I’ve made similar dishes before and, a number of my cookbooks have similar recipes there was something about the photo in this book I found particularly enticing so off to the stupid-market I went to hunt down some eggplants. I’m sure an Italian bolt of lightening will soon be hunting me down to strike me for using Indian eggplants but honestly they were the freshest at the market and, I happen to really like them as they tend to be less bitter than the larger eggplants. This dish is unique in the use of Thai bird chilies and their heat adds a nice kick to the final dish. The aroma of this dish as it cooked in the oven was intoxicating. This was a hit and I’ll definitely make it again. We served it at room temp. Truly scrumptious and beautiful as well. NB I did add approx 1 c leftover, homemade marinara to the tomato mixture since I wanted to use it up and I was glad to have the extra sauce as I needed it to top the final layer of eggplant.

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