Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Parmigiana di Melanzane

5/22/2016

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Picture
Serves 4

Ingredients
  • 4 cups tomato puree
  • 2 tablespoons olive oil, divided
  • 5 basil leaves
  • 4 cups tomato sauce
  • 1 eggplant, washed and sliced into thin rounds
  • 7 ounces fresh Mozzarella cheese
  • 7 ounces grated Parmesan cheese

Directions
To prepare the sauce
  • Combine the tomato puree, one tablespoon of the oil and basil in a pot and simmer for 10 minutes over medium heat.

To prepare the eggplant
  • Heat the remaining tablespoon of oil in a large skillet and lightly pan fry the pieces of eggplant. Fry for several minutes on each side.

To assemble
  • Cover the bottom of a square baking pan with sauce. Place a layer of eggplant on the sauce. Add a layer of Mozzarella and Parmesan cheeses on top of the eggplant.
  • Continue to layer the sauce, eggplant, and cheeses until all ingredients are used up.
  • Top with a final layer of Parmesan cheese.
  • Bake at 350°F for 20-25 minutes.

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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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