Eggplant Parmigiana, or "Parmigiana di Melanzane," is undoubtedly one of Italy's most cherished dishes. This delightful creation transcends regional boundaries, making its presence felt in kitchens from the North to the South of Italy. The origins of this dish are shrouded in mystery and often spark friendly debates among Italians, with many regions proudly claiming it as their own.
What makes Eggplant Parmigiana so special? It’s the perfect summer dish, celebrating the peak flavors of eggplants and tomatoes during the hot months. Picture this: layers of golden fried eggplant, rich tomato sauce, creamy mozzarella, a generous sprinkle of Parmigiano Reggiano, and the fragrant touch of fresh basil. It’s a symphony of textures and tastes, all coming together to create a dish that's as comforting as it is irresistible.
Whether you’re enjoying it as a main course or a side dish, Eggplant Parmigiana is sure to captivate your taste buds and transport you to the sun-drenched landscapes of Italy with every bite.
Difficulty : easy
Prep time : 40 mins
Cook time : 1 hour 30 minutes
Doses for : 2/4 people
3.5lbs eggplants
1 jar Basil and Tomato sauce
1lbs Buffalo mozzarella
1.5 cups Parmigiano Reggiano
Fresh basil
Pepper
1. Cut the mozzarella in small cubes and place the cheese cubes inside a strainer on top of a bowl and place in the fridge. This will allow the excess liquid to drain off.
2. Cut the eggplant lengthwise into ¼ inch thick slices.
3. Once sliced, pan-fry the eggplant in olive oil. Cook for a few minutes on each side and as soon as they’ve turned slightly golden, drain on a baking tray lined with a baking rack Sprinkle some salt while still hot.
4. To start the assembly, add a light layer of tomato sauce to the bottom of the casserole dish followed by a layer of eggplant. Then cover with even layer of tomato sauce and a sprinkle of the Buffalo mozzarella cubes. Sprinkle some grated Parmigiano Reggiano and fresh basil leaves.
5. Add another layer of eggplant, tomato sauce, mozzarella, Parmigiano and basil. Repeat these steps until you reach the last layer of eggplant, topped with sauce and mozzarella.
6. Finish off with grated Parmigiano Reggiano and cook in a conventional oven at 375F for 30/40 minutes.
7. When the Eggplant Parmigiana is ready, let it sit for 10/15 minutes before cutting into and serving.
8. Buon appetito!
