The single portion parmigiana is one of the best things you can eat; here are some tips to make it the best way. I suggest the single portion instead of the traditional parmigiana because it’s more convenient to serve, has a more refined appearance, and is easier to serve at the table.
If you like this recipe, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 481.55 (Kcal)
- Carbohydrates 14.59 (g) of which sugars 8.99 (g)
- Proteins 13.45 (g)
- Fat 42.84 (g) of which saturated 14.93 (g)of which unsaturated 14.09 (g)
- Fibers 5.81 (g)
- Sodium 175.60 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 1 eggplant (approximately 8.8 oz)
- 1 buffalo mozzarella
- 10.5 oz tomatoes (or 7 oz of tomato sauce)
- as needed Parmigiano Reggiano DOP
- as needed sunflower seed oil
- 1/2 red onion
- as needed extra virgin olive oil
Tools:
- 1 Baking tray or baking sheet
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Potato peeler
Preparation
Preparing the parmigiana is not complicated but requires some important steps and waiting times to optimize so as not to take too long.
First, take the eggplant and peel the outer skin in alternating stripes with the potato peeler. This is to remove the skin that remains tough even after cooking and makes it difficult to cut the parmigiana. If working with a single portion, it’s not necessary but in that case, slice the eggplant lengthwise.
After peeling the eggplant, I cut it in half and then slice it outward into discs approximately 0.39 inches thick.
Sprinkle the discs with coarse salt and let them rest for about 30 minutes to shed internal water and prevent it from releasing during cooking.
Slice the mozzarella into rounds about 0.2 inches thick and let it drain on a paper towel; it’s important that the mozzarella is dry or it will release liquids during cooking.
Tip: If using large tomatoes with thick skin and many seeds, blanch them in hot water after making a cross-cut on the base. This way, just immerse them in boiling water for 1 minute, and it will be simple to remove the skin. Open them and keep only the seedless pulp.
Dice the onion finely and sauté it over low heat; when it becomes translucent, add the tomato (or sauce) and let it reduce, which will take about 15-20 minutes.
While the eggplants lose water (30 minutes), you can slice the mozzarella and make the tomato sauce.
Rinse the eggplants under running water and dry them well with absorbent paper to remove excess salt.
Put the pan on the stove with the oil, and when it’s hot, fry the eggplant discs on both sides until fully cooked.
Tip: Eggplants are like sponges, so if you add too much oil, they will absorb it all. To avoid this, I sear it on one side and add oil drizzling it over the other side; this keeps the eggplant tender without being too greasy.
For a lighter result, you can also try cooking the eggplants on the grill, but they risk being dry. Blanch them first in hot water for 30 seconds.
Place the eggplants on a paper towel so they release the excess oil.
Now, it’s just a matter of assembling the single portion parmigiana. Place parchment paper on the flat oven tray. Pour a spoonful of sauce on the paper; this will help when you remove it to serve on serving plates, starting the construction of the single portion from here.
Place an eggplant slice on top of the sauce, another portion of sauce, and the well-drained mozzarella.
Cover the mozzarella with sauce and repeat the layers. If you follow the shape of the eggplant, you should use half an eggplant per person. The last layer should be eggplant, sauce, and Parmigiano Reggiano to create the inviting crust.
Bake for about 30-40 minutes until the cheese on top creates a delicious crispy crust. Use a lasagna spatula to serve it.
Your single portion parmigiana is ready!
Plating Tips:
For me, there’s a basic rule: simple plate, simple presentation. For this recipe, I suggest an elegant plate to enhance the single portion, a fresh basil leaf for presentation, and you’re done.
Wine pairing for eggplant parmigiana:
For dishes like this, I recommend a full-bodied wine capable of reducing the dish’s fatty component. I suggest, for example, a Sangiovese or a Nebbiolo Delle Langhe.
