Neapolitan Eggplant Parmigiana DOC!
The Neapolitan eggplant parmigiana: another glory of typical Neapolitan cuisine! There are various schools of thought on preparing parmigiana: some cook it without oil to make it lighter, some coat the eggplants in flour and then in egg, some cut them thin so they melt in the mouth, and others cut them thick to better taste the eggplant flavor, others season it with Neapolitan ragù… this is my personal simple recipe, not too greasy and light, always a hit with family and guests.
The Eggplant Parmigiana is ideal for a picnic or a summer brunch, but even in winter, it’s always a very appreciated dish.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Neapolitan Eggplant Parmigiana
- 2.2 lbs black oval eggplants
- 2.2 lbs tomatoes (fresh)
- 14 oz Fiordilatte (or mozzarella or provola)
- Onions (chopped)
- 8 tablespoons Parmesan cheese (grated)
- 2 Eggs (whole)
- to taste Basil (plentiful)
- to taste Salt
- to taste Sugar
- to taste Olive oil (plentiful for frying the eggplants, about 1 liter)
Tools
- Vegetable peeler
- Bowl
- Hand blender
- Frying pan
- Pot
- Manual whisk
- Baking dish
Preparation of Neapolitan Eggplant Parmigiana
Peel the eggplants and cut them lengthwise into thin slices, place them in a dish with a little salt between two plates with a weight on top to remove the bitterness.
After one to two hours, wash them, press them, and dry them.
Fry the eggplants in abundant hot oil (note: DO NOT flour them) at about 356°F (if you don’t have a thermometer, throw a piece of eggplant into the hot oil, if it sizzles, the temperature is right) and when they are browned on both sides, drain them and place them on absorbent paper and then on a plate.
Prepare the sauce by cutting the fresh tomatoes in half, let them drain for at least half an hour in a colander and then boil them with a bit of onion and basil (note: without oil).
Blend the boiled tomatoes with a hand blender and put them back on low heat until thickened, add salt only at the end when the sauce is reduced (it should not be liquid).
Mix the abundant basil leaves chopped into pieces and the Fiordilatte (set to drain) into strips.
Beat two whole eggs with a little salt and add 8 tablespoons of fresh tomato sauce.
At this point, arrange the eggplants in the baking dish slightly overlapping, sprinkle them with basil, Fiordilatte, Parmesan, a pinch of sugar, and two or three tablespoons of egg sauce, finishing with simple sauce.
Make a second layer like the first and – after covering it with a third layer of eggplants – cover it with Parmesan, basil, the rest of the egg sauce, and the simple tomato sauce, finishing with more Parmesan.
Bake the eggplant parmigiana at 320°F/356°F for half an hour – three-quarters of an hour, increasing the oven heat for the last 5 minutes.
Let the parmigiana rest for 5 minutes, so the flavors blend well (it should definitely not be served hot).
Serve the eggplant parmigiana warm (but it’s also good to eat cold) accompanied by rustic bread or freselle.
Notes and Tips
If you want to try this parmigiana in the light version read my recipe for “Grilled light eggplants … in the oven (smart recipe!!)“.
How to fry eggplants without soaking them in oil?: With the right amount of oil (they must literally “float” in the oil) and the right oil temperature (about 356°F), as soon as you put the eggplants to fry, a crust will form around them due to thermal shock, which will seal the eggplants during the frying time, allowing as little oil as possible to penetrate (see here).
The parmigiana can be stored for 3 days. You can heat it in the oven or microwave at the moment. It is also delicious cold!
If you are looking for easy recipes and you don’t want to waste time in the kitchen, click here on: “Easy and Quick Recipes”
Tips for Purchases!!!
I blended the boiled tomatoes with my very handy immersion blender, the Braun MultiQuick 7 hand blender, which you can buy at a special price by clicking HERE
Read my review for GialloZafferano on the Minipimer “Braun MQ9045 MultiQuick 9”. #adv
I cooked the parmigiana in this Pyrex Irresistible borosilicate glass baking dish: 100% natural and hygienic material, ideal for cooking in the oven up to 300°C. Resistant to thermal shock, it can go directly from the freezer at -4°F to the oven at 464°F. You can find it on Amazon at a special price. #adv
