Recipe-Traditional Eggplant Parmigiana
Traditional Eggplant Parmigiana
Savour the essence of Italy with our Eggplant Parmigiana! Golden-fried eggplant layered with homemade tomato sauce, topped with a perfect blend of melted mozzarella and Parmesan. Baked to perfection, it’s a symphony of flavours, a true Italian classic!
• 2 large eggplant/aubergine
• 700gr pureed tomatoes (Passata) preferably chunky texture
• 1 white onion
• Small bunch of basil
• 250gr mozzarella cheese cut into cubes
• ¾ cup parmesan cheese freshly grated
• ½ tablespoon olive oil
• Flour for dusting
• ½ cup Sunflower oil for frying
• Salt and pepper to season
Method
1. Thinly slice the eggplant then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains any excess water and helps with frying.
2. Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato pureed tomatoes and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
3. Rinse the eggplant slices under cold water and pat them dry with paper towel. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
4. Preheat the oven to 180°C/350F/gas mark 4. Use an 11×8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10×8 inch.
5. Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will stop the eggplant from sticking.
6. Next add one layer of eggplant to the dish followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper and couple spoons of tomato sauce (save ? of the sauce for the final layer). Continue with the next layer until you have one top layer left
7. For the top layer, spoon over the remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes, remove the foil and bake for another 20 minutes until nice and golden and bubbling on top. Let it rest for 5 minutes before serving.
Buon Appetito!