Eggplant Parmesan
Ingredients
- 1,200 gEggplant (aubergine) (in 1cm rounds)
- 800 gRound tomato (diced)
- 100 gParmesan cheese (grated)
- 250 gBuffalo milk mozzarella ("di bufala") (diced)
- 100 gWheat flour (for dredging)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 50 mlExtra virgin olive oil (for the sauce)
- 1,000 mlPeanut oil (for frying)
- 10 gBasil (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Tender eggplant slices coated in a thick, concentrated tomato sauce. The baked cheese forms a golden crust that cracks under the knife, revealing a creamy interior.
- 1
Slice eggplants into 1 cm rounds. Arrange on a tray and sprinkle with fleur-de-sel. Let sweat for 20 minutes to draw out bitter water, then pat firmly dry with a cloth.
- 2
In a pan, sweat diced onion and minced garlic in olive oil. Add diced tomatoes. Simmer on low heat until the sauce is thick and coats the back of a spoon. Stir in basil at the end.
- 3
Dredge each eggplant slice in flour. Fry in hot peanut oil until golden brown and supple. Drain on absorbent paper.
- 4
In a baking dish, layer sauce, eggplants, grated parmesan, and diced mozzarella. Repeat the layers, finishing with a generous layer of cheese.
- 5
Bake at 180°C for 25 minutes. The dish is ready when the cheese bubbles at the edges and the crust is dark brown and crispy.
Frequently asked questions
How do you get this dish right?
- Don't skip the salt sweating; it ensures the eggplant is tender and doesn't release water during baking.
- The tomato sauce must be heavily reduced, almost jam-like, so it doesn't make the cheese soggy.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheats perfectly in the oven to restore the crispiness of the cheese.
