Layering Your Eggplant

    Published: 06-16-2009
    Views: 28,418
    Chef Davide Megna demonstrates how to layer eggplant for eggplant parmesan.

    Davide Megna: I am Davide Megna with Amici Miei Ristorante in Rockville, Maryland and I am showing you today how to make Eggplant Parmesan. Now that we have fried our eggplant, I am going to show how to layer our eggplant into a plate or you can use a Pyrex for that as well. We are going to only make one portion so not much ingredients are required. We will probably use about four slices, 4 to 5 slices of eggplant probably, 4 or 5 large spoons of tomato sauce, probably a couple ounces of fresh Mozzarella and some Parmesan cheese.

    So now I am going to start with wetting the bottom of our Pyrex with a little bit of tomato sauce that would allow the eggplant not to stick and I am going to start layering the eggplant. I am going to do some eggplant, some tomato sauce, a little bit of Mozzarella, some Parmesan cheese then I do another eggplant, other slice of eggplant, little tomato sauce again. Now I want to cover the eggplant but not with too much tomato on top because otherwise it will make it very liquid and soggy. One more pinch of Parmesan cheese, some more fresh mozzarella, some more eggplant, more tomatoes to cover the slice, again some Parmesan cheese, some Mozzarella and then we will put one last slice of eggplant, finish again with tomato sauce, fresh Mozzarella and Parmesan cheese. So that's how you layer an Eggplant Parmesan and we are going to now cook it in the oven about 400 degrees for about 20-25 minutes.

    Next, we are going to plate the eggplant parmesan onto a serving plate.