Eggplant parmigiana * * * Parmigiana di melanzane
Find here the ingredients and how to make your Eggplant parmigiana or “Parmigiana di melanzane”!
- 1 dl olive oil
- 1 onion
- 2 garlic cloves, crushed
- 1,5 lt tomato sauce
- 2 tablespoon tomato purée
- 1,5 kg large eggplants, sliced lengthways as thinly as you can
- 150 gr fresh grated Parmesan cheese
- 500 gr Caciocavallo cheese torn into small chunks
- fresh basil leaves
- 100 gr cooking salt
STEP 1: Tomato sauce
Pour some oil in a pan, add garlic and onion and fry for a few minutes. Add the tomato sauce and the purée, then salt, peppet and simmer until well incorporated and smooth. Turn off the heat and add fresh basil leaves.
STEP 2: Eggplants
After washing eggplants, cut them as shown in the picture into slices about 1 inch each. Put the eggplants at least for an hour on a big plate covered with cooking salt.
Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it. Remove any excess salt by wrapping the eggplant in a kitchen towel and pressing on the slices or cubes, which removes even more water. Pressing the eggplant also collapses some of the eggplant’s air cells, so it absorbs less oil
STEP 3: Fry eggplants
Heat extra virgin oil in a frying pan and fry eggplants. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will be burnt before softening. Remove to a plate.
STEP 3: Create your Parmigiana
In a large baking dish, spread a little of the tomato sauce over the base. Cover with eggplants slices, Parmesan Cheese and caciocavallo cheese. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the Parmesan or mozzarella and bake straight away.
Heat oven to 200C/180C fan/gas and bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then serve hot.