Eggplant parmigiana is a classic single dish that embodies the aromas and flavors of classic Mediterranean cuisine. Thanks to the goodness of its ingredients, perfectly balanced between them, it is considered among the most appreciated Italian specialties in the world.
✓ 700gr of round aubergines
✓ 700gr of tomatoes
✓ 250gr of mozzarella
✓ 20gr of Parmigiano or Caciocavallo
✓ extra virgin olive oil for the sauce
✓ peanut oil for frying
✓ "00" flour
✓ black pepper
1 Wash the aubergines, dry them and roughly peel them, leaving strips of peel, they will give more flavor to your parmesan. Cut them into slices lengthwise to a thickness of 4 or 5 mm and place them in a bowl, sprinkling them layer by layer with a little coarse salt to make them lose the bitter vegetation water. Cover them and if possible leave to drain for 6/8 hours. If you have little time, have them purged in a colander, covered by a weight, for 30 minutes.
2 Meanwhile prepare the sauce. Fry the finely chopped onion, carrot and celery in extra virgin olive oil; add the peeled tomatoes and cook over low heat and cover closed for about 30 minutes.
3 Rinse the aubergines to remove the salt and dry them very well with absorbent paper. Flour the slices one by one and fry them in abundant hot peanut oil in a frying pan. Be careful not to put too many aubergines together, but always leave a little play between one eggplant and the other so that they can cook well. Halfway through cooking, turn the aubergines and continue cooking until you have obtained a perfect result and a nice golden color. Drain them from the oil and put them to dry on absorbent paper.
4 Spread 3 tablespoons of tomato sauce on the bottom of a baking dish, spread over a layer of aubergines slightly overlapping each other. Sprinkle again with the sauce, the grated Parmesan, a little diced and squeezed mozzarella and some chopped basil leaves. Continue alternating all the ingredients: eggplant, parmesan, mozzarella, basil and tomato sauce. Finish with a layer of aubergine, sauce and parmesan. Between one layer and another, remember to press gently with the palms of your hands so as to compact them.
5 Bake in a preheated oven at 220 ° C for 20 minutes, grilling the surface for the last 3 minutes with some diced mozzarella, setting the oven to grill mode.
6 Serve the eggplant parmigiana after letting it rest for at least 10 minutes, with a sprinkling of black pepper and leaves of fresh basil.
There are different versions of Parmesan, there are those who fry aubergines, those who grill them, or those who return them in flour or egg before frying them
For the choice of cheeses you can opt for caciocavallo, as is done in Sicily, or in Calabria. Someone may also want to make a delicious addition like sliced boiled eggs.
Eggplant parmigiana can be a lighter dish if you wish. In this case the preparation remains the same, except for the aubergines that will not be fried but grilled.
Eggplant parmigiana is a very tasty dish, to be served in any season of the year, both hot and cold, so that it can also be prepared a few hours earlier than when you are going to serve it.
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