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Melanzana alla Parmigiana


-5 Eggplants
-1 cup flour
-5 cups basic tomato sauce
-Parmigiano cheese
-Smoked provolone
-1 large handful of basil
-Salt & Pepper

  • Slice the eggplants ¼ - ½ inch thick. Sprinkle the slices with the salt and let stand in a colander for 1 hour to drain some liquid;
  • When you are ready to cook the eggplant, heat about 1 inch of peanut or any other vegetable oil in a skillet over medium high heat.
  • Pat the eggplant slices dry to remove any excess moisture. Add the slices on flour, let the flour stick on the eggplant. Then start frying, a few at a time, to the hot oil. Fry on both sides until lightly golden
  • Remove the slices from the oil and drain on paper towels. Continue until all the slices have been fried, reducing the heat (and adding oil) as necessary.
  • Preheat your oven to 400F.
  • In a baking dish, start with a layer of sauce, then layer some eggplant slices, followed by a sprinkling of parmigiano cheese and smoked provolone. Continue the layers until all the ingredients have been used or the dish is full, ending with sauce.
  • Sprinkle the parmigiano cheese over top.
  • Bake the dish at 400F for 25-30 minutes, until nice and bubbly
  • Remove it from the oven and let the dish rest for 10 - 15 minutes for the juices to absorb before serving.