An editorial home-cooking version of baked eggplant rolls with ricotta and tomato sauce; not an episode-verified restaurant dish.
Melanzane alla Parmigiana , baked aubergines with Parmesan cheese. Credit: Flickr.com user "Blue Lotus". License: CC BY 2.0. Source and license record.
Disclaimer & Provenance
The Recipe: This is an independent, editorial home-cooking recreation designed to emulate the classic Italian-American style of the dishes mentioned on the show. It is not the original restaurant's recipe.
The Image: The accompanying photograph is a verified, royalty-free image sourced from Wikimedia Commons. It is used strictly for illustrative purposes to represent the dish type and is not a photograph of the actual food served at Mama Maria's nor the direct result of this recipe.
35 minPrep
40 minCook
4Servings
Ingredients
2 medium eggplants
1 tsp salt
2 cups ricotta
1 egg
1/2 cup grated Parmesan
2 cups marinara sauce
1 cup shredded mozzarella
2 tbsp chopped parsley
Black pepper
Method
Slice eggplants lengthwise into 1/4-inch sheets, salt lightly, and rest for 20 minutes; pat dry.
Roast or grill slices until flexible and lightly browned.
Mix ricotta, egg, Parmesan, parsley, and black pepper.
Spread a thin layer of marinara in a baking dish.
Fill each eggplant slice, roll it, and arrange seam-side down in the dish.
Cover with remaining sauce and mozzarella; bake at 375°F (190°C) until bubbling, about 30 minutes.
Editorial note: This contemporary recipe is not represented as a historical Mama Maria's recipe or as a complete reproduction of a televised dish.
