PARMIGIANA DI MELANZANE

Ingredients

• 1.7 kg black oval eggplants
• 1 kg tomato puree
• 500 g mozzarella cheese (Galbani)
• 150 g grated Parmigiano Reggiano DOP
• 1 onion
• Basil leaves, to taste
• Extra virgin olive oil, to taste
• Salt, to taste
• For frying:
• Veg oil

Preparation Steps

Step 1: Prepare the Tomato Sauce

1. Chop the Onion: Clean and finely chop the onion.
2. Sauté the Onion: In a pan, heat enough olive oil to cover the bottom. Add the chopped onion and sauté for a couple of minutes, stirring often to prevent burning.
3. Add Tomato Puree: Pour in the tomato puree.
4. Season and Simmer: Adjust with salt and add basil leaves. Rinse the empty tomato container with a little water and add it to the pan. Let it simmer on low heat for 45-50 minutes.

Step 2: Prepare the Mozzarella

5. Cube the Mozzarella: While the sauce is cooking, cut the mozzarella into small cubes.

Step 3: Prepare the Eggplants

6. Wash and Trim the Eggplants: Wash the eggplants and trim the ends.
7. Slice the Eggplants: Cut them lengthwise into 4-5 mm thick slices.
8. Dry the Eggplants: Pat the slices dry with paper towels.
9. Fry the Eggplants: Heat peanut oil to 170°C (340°F). Fry the eggplant slices in small batches until they are lightly golden.
10. Drain Excess Oil: Place the fried eggplants on a tray lined with paper towels to drain excess oil. If the tray becomes full, add more paper towels before adding more eggplants.

Step 4: Assemble the Dish

11. Start Layering: Begin by pouring a bit of tomato sauce into a baking dish (20×30 cm).
12. First Layer of Eggplants: Arrange the first layer of eggplant slices on top of the sauce.
13. Add Tomato Sauce: Cover the eggplants with more tomato sauce.
14. Add Mozzarella and Cheese: Distribute some mozzarella cubes, sprinkle with grated Parmigiano Reggiano, and add basil leaves.
15. Repeat Layers: Continue layering with more tomato sauce, eggplants, cheeses, and basil leaves until you reach the last layer of eggplants.
16. Top Layer: Finish with the remaining mozzarella cubes and grated Parmigiano Reggiano on top.

Step 5: Bake

17. Bake the Dish: Place the assembled dish in a preheated oven at 200°C (390°F) and bake for about 30 minutes.
18. Rest Before Serving: Once cooked, let it rest for 15-20 minutes before serving your Eggplant Parmesan.

Storage

• Refrigeration: Store the Eggplant Parmesan in the refrigerator covered with plastic wrap for 1-2 days.
• Freezing: It can be frozen after cooking, preferably divided into portions, and thawed in the refrigerator before reheating.

Tips

• Choosing Eggplants: For this recipe, use large, oval eggplants that are dark purple and shiny. They should feel firm to the touch—neither too hard nor too soft. If unavailable, Neapolitan long eggplants will also work.
• Salting Eggplants: Salting to remove bitterness is not necessary with modern varieties, which are much less bitter than before. If desired, you can still salt them and rinse well before using.
• Variations: Some people flour or dip the eggplants in eggs before frying. For cheese, you can also use caciocavallo, as done in Sicily or Calabria. You might also want to add sliced hard-boiled eggs for a delicious twist.

Enjoy your delicious Eggplant Parmesan!