Eggplant Parmigiana

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.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 650
• Protein: 25 g
• Carbs: 33 g
• Fat: 47 g

Ingredients

• 3 piece Eggplant (aubergine) ( sliced in 1cm rounds )
• 800 g Round tomato ( peeled and crushed )
• 250 g Buffalo milk mozzarella ("di bufala") ( diced )
• 100 g Parmesan cheese ( grated )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 piece Basil ( fresh bunch )
• 50 g Wheat flour ( for dredging )
• 100 ml Extra virgin olive oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Tomato passata

Instructions

1. Preparing the eggplants

   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. Cooking the tomato sauce

   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. Browning the vegetables

   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. Assembling the dish

   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. Baking in the oven

   Bake at 180°C. The dish is ready when the cheese bubbles and a brown, crispy crust forms on the edges.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge in an airtight container. Even better when reheated the next day.