The EGGPLANT PARMIGIANA is one of those dishes it’s really impossible to resist and everyone likes. Excellent and complete as a second course or main dish, it’s delicious served warm but also cold. In fact, the longer you let it rest the more the flavors marry perfectly and the taste improves.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 round eggplants (large)
- 2 1/2 cups tomato passata (strained tomatoes)
- 14 oz fiordilatte (fresh mozzarella)
- 1 shallot (or half an onion)
- 3.5 oz Parmesan (grated)
- to taste basil
- to taste salt
- as needed flour
- 2 1/8 cups vegetable oil (for frying (about 17 fl oz))
Tools
- 1 Baking dish
- 1 Frying pan
Steps
The preparation of EGGPLANT PARMIGIANA is very simple and within everyone’s reach. Sauté a shallot with a drizzle of oil for 1 minute. When it turns golden, add the tomato passata, salt, half a teaspoon of sugar, the basil torn with your hands and let simmer for 20 minutes over low heat.
Meanwhile wash, trim the eggplants and slice them into pieces about 3/8 in thick. Dredge them in flour and set aside.
In a large frying pan heat the oil and as soon as it reaches the right temperature, add the eggplants (shake off the excess flour) a few at a time, then fry them until golden brown.
As the eggplant slices cook, drain them and place them on a tray lined with paper towels to absorb the excess oil.
Once you have finished frying, begin assembling the eggplant parmigiana. Cover the bottom of a baking dish with some sauce.
Now place a first layer of eggplant slices, season lightly with salt, cover with a few tablespoons of sauce and add the mozzarella (if too watery, blot it with paper towels) and the Parmesan.
Continue in the same way for the following layers until all ingredients are used.
To finish, cover with tomato sauce and sprinkle with grated Parmesan.
Bake the eggplant parmigiana in a preheated conventional (non-fan) oven at 356°F for 25–30 minutes, until the surface becomes nicely crisp.
Remove your eggplant parmigiana from the oven and let it rest 15 minutes before serving, so it can be cut more easily and remain more compact.
STORAGE
Once assembled, you can also freeze your eggplant parmigiana well covered and, when ready to eat, put it directly in the oven.
Once assembled, you can also freeze your eggplant parmigiana well covered and, when ready to eat, put it directly in the oven.
