Melanzane Fritti Recipe

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Melanzane Fritti Recipe

Vic gives away the recipe for one of his most requested recipes: Melanzane Fritti! Also called Rigatoni Melazane, this recipe reveals the secret to creating the perfect crunchy fried eggplant cubes. Read, cook, and be merry!

Melanzane Fritti Recipe
  • 1 large eggplant
  • 2 cups all purpose flour
  • 24 ounces pomodoro sauce
  • 8 ounces fresh mozzarella
  • 4 ounces freshly ground Parmigiano Reggiano
  • 2 ounces chopped fresh Italian parsley
  • 8 leaves of fresh basil
  • 12 ounces vegetable oil for frying
  • Salt and freshly ground pepper
  1. Peel eggplant and ¾ of inch cubes; they all have to be the same size.
  2. Soak them in 2 gallons of salted water over night.
  3. The next day drain eggplant and they are ready to cook.
  4. Season 2 cups of flour with salt and freshly ground black pepper and put in large bowl.
  5. Put a pot of boiling water on at high heat remember to salt the water.
  6. When the water boils add the rigatoni to the water. Stir rigatoni often so it does not stick. Follow time guidelines on package for cooking.
  7. Heat pomodoro sauce in a 16 inch sauté pan at medium heat until it boils; stir often so the sauce does not burn.
  8. In a large sauté pan approximately 16-18 inch, heat vegetable oil at medium heat.
  9. When oil is hot coat each eggplant cube with the flour mixture and fry until they are golden brown.
  10. Flip eggplant squares with slotted spoon or spatula.
  11. Place eggplant on paper towel to drain excess oil. Immediately place eggplant in large bowl and toss with Parmigiano Reggiano and parsley.
  12. Drain the rigatoni and add to sauté pan holding the heated pomodoro sauce, toss in fresh mozzarella until it starts to melt.
  13. Spoon the rigatoni and sauce into shallow bowls. Top each bowl with Parmigiano coated eggplant, and serve.


By | 2017-12-27T05:04:34+00:00 May 22nd, 2014|Recipes, Vic's Pasta Recipes|0 Comments

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