Eggplant Parmigiana : Italian style…
Eggplant parmigiana, one of the most controversial recipes in the Italian tradition regarding its origin. Disputed between Naples and Sicily (find at the end of the recipe some curiosities about the origin) it is undoubtedly one of the typical Italian dishes, among the best known and cooked in the world (like tiramisu or ragù alla Bolognese or lasagna both Neapolitan and Bolognese)
A complete dish that in Naples is eaten as a side dish or served among the appetizers but is actually a single dish that on its own has everything you may need. I won’t hide the fact that my husband and I have often eaten it for dinner without anything else.
Every family has its own tips and secrets for making the perfect parmigiana with a golden crust on top. You will never find one recipe the same as another.
Ingredients (for a 23x22x5 cm / 9×8.5×2 inch baking dish):
- 700g (3 cups) tomato passata or strained tomatoes
- 1 clove white onion
- Extra virgin olive oil
- 240ml (1 cup) water
- Salt
- 1.5kg (3.3 lbs) black oval eggplants/aubergines
- Peanut oil for frying
- A few fresh basil leaves
- 400g (14 oz) fior di latte (or mozzarella or provolone cheese)
- Grated Parmesan cheese (to taste)
- 1 egg, beaten
How to make Eggplant Parmigiana :
- Prepare the tomato sauce:
In a pot, sauté the finely chopped onion in extra virgin olive oil. Add the tomato puree, a glass of water, a basil leaf, adjust the salt and cook for forty minutes with the lid on, leaving a small vent. - Prepare the eggplants:
Wash, trim, and cut the eggplants into thin slices lengthwise. Place them in a colander with a pinch of salt. Fry the eggplants in peanut oil at 160°C (325 °F). Drain on paper towels, then transfer to a bowl with an upside-down soup plate to remove excess oil. Cover and let rest for at least an hour or overnight in the refrigerator. - Prepare the other ingredients:
Cut fior di latte into slices or chunks. Prepare some grated parmesan cheese. - Assemble the eggplant parmigiana:
Layer sauce, eggplant, fior di latte, tomato sauce, parmesan, and beaten egg in a baking dish. Repeat until all ingredients are used. Finish with eggplant, sauce, parmesan, basil, and egg. Bake at 180°C (350°F) for 30 minutes. Let rest for 10 minutes before cutting.
Bon Appétit!
