Eggplant Parmigiana
Ingredients
- 3 pcEggplant (aubergine) (sliced in 1cm rounds)
- 800 gRound tomato (peeled and crushed)
- 250 gBuffalo milk mozzarella ("di bufala") (diced)
- 100 gParmesan cheese (grated)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 pcBasil (fresh bunch)
- 50 gWheat flour (for dredging)
- 100 mlExtra virgin olive oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlTomato passata
Method
Layers of tender, golden eggplant slices nestled between thick tomato sauce and melting cheese. The top should be gratin-style, slightly charred in spots, releasing the aroma of fresh basil and melted parmesan.
- 1
Slice the eggplants into 1 cm thick rounds. Sprinkle with sea salt and let drain for 30 minutes in a colander to remove the bitter water.
- 2
Sauté the chopped onion and minced garlic in a drizzle of olive oil. Add the crushed round tomatoes and the tomato passata. Simmer over low heat until the sauce coats the spoon. At the end of cooking, tear the basil by hand.
- 3
Dredge the eggplant slices in wheat flour, shaking off the excess. Brown them in a pan with extra virgin olive oil until they are tender and colored.
- 4
In a dish, alternate layers: a little sauce, a row of eggplants, mozzarella, and parmesan. Repeat the process, finishing with a generous layer of cheese.
- 5
Bake at 180°C. The dish is ready when the cheese bubbles and a brown, crispy crust forms on the edges.
Frequently asked questions
How do you get this dish right?
- Do not skip the draining step; it prevents the dish from being spongy and bitter.
- Let the dish rest for 10 minutes after taking it out of the oven so the layers set, otherwise it will collapse when served.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Even better when reheated the next day.
