Parmigiana di Melanzane (Eggplant Parmesan)

 

Eggplant Parmesan is a delicious, rich dish bursting with irresistible flavors. It's made with layers of fried eggplant, tomato sauce, melted mozzarella, and grated Parmigiano Reggiano cheese. The final result is a culinary masterpiece that will delight your taste buds.

 

Ingredients:

- 3-4 medium-sized eggplants

- 800g tomato sauce

- 400g mozzarella

- 100g grated Parmigiano Reggiano cheese

- Extra virgin olive oil

- Salt, to taste

- Black pepper, to taste

- Flour, as needed

- Fresh basil

 

Preparation:

1. Begin by washing the eggplants and slicing them into approximately 1cm thick slices. You can peel the eggplants if you prefer, but the skin adds flavor to the dish. Sprinkle the slices with some salt and let them rest on a tilted surface for about 30 minutes to remove any bitter liquid.

2. Meanwhile, you can prepare the tomato sauce. In a pot, heat some extra virgin olive oil and add the tomato sauce. Season with salt, pepper, and a few basil leaves. Cook over medium heat for 15-20 minutes, stirring occasionally.

3. After the resting time, rinse the eggplant slices under running water to remove the excess salt. Pat them dry with a clean kitchen towel.

4. Heat a large frying pan with plenty of extra virgin olive oil to fry the eggplant slices. Dip the eggplant slices in flour, shaking off any excess, and fry them in hot oil until golden on both sides. As the eggplant slices are cooked, place them on a paper towel to absorb any excess oil.

5. Now it's time to assemble the Parmigiana. Take a baking dish and start with a layer of tomato sauce at the bottom. Arrange a layer of fried eggplant slices on top of the tomato sauce, cover them with small pieces of mozzarella, and sprinkle with grated Parmigiano Reggiano cheese. Repeat this process until you've used up all the ingredients, making sure to finish with a layer of tomato sauce and a generous sprinkling of Parmigiano Reggiano cheese.

6. Bake the Eggplant Parmesan in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until the surface is golden and the cheese is melted and bubbly.

7. Once cooked, remove the Eggplant Parmesan from the oven and let it rest for a few minutes before serving. This will allow the flavors to meld together even more.

8. Cut the Eggplant Parmesan into squares or slices and garnish with fresh basil leaves.

Eggplant Parmesan can be enjoyed both hot and at room temperature. It's a perfect dish for a family dinner, a gathering with friends, or a special occasion. Serve it with a fresh mixed salad and crusty bread to complete the meal.

Now you can savor your Eggplant Parmesan, an explosion of flavors and aromas that will transport you to Italy.

Enjoy! 🍆🧀🍅