Eggplant Parmigiana Gratin
Ingredients
- 3 pcEggplant (aubergine) (sliced into rounds)
- 800 gRound tomato (crushed)
- 250 gBuffalo milk mozzarella ("di bufala") (sliced)
- 100 gParmesan cheese (grated)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 50 gWheat flour
- 1 pcBasil (fresh leaves)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Tender eggplant slices coated in a thick, reduced tomato sauce. The cheese gratinates in the oven to form a golden, stretchy crust.
- 1
Slice the eggplants into 1 cm thick rounds. Sprinkle with sea salt and let drain for 20 minutes on a wire rack to extract excess water.
- 2
Dredge each slice in wheat flour. In a pan with extra virgin olive oil, brown the eggplants on both sides until they are soft and golden.
- 3
Mince the onion and garlic. Sauté them in oil, then add the crushed tomatoes. Simmer over low heat until the sauce coats the back of a spoon.
- 4
In a baking dish, alternate layers of sauce, eggplant, mozzarella, and basil. Finish with a thick layer of parmesan. Bake at 180°C until the cheese is perfectly browned.
Frequently asked questions
How do you get this dish right?
- Don't skip the draining step; it prevents the dish from being spongy and bitter.
- The sauce must be very thick before layering to avoid making the eggplants soggy.
How long does this dish keep?
Keeps for 3 days in the fridge. Better reheated the next day when flavors have melded.
