PARMIGIANA

Updated at: Fri, 03 May 2024 20:57:17 GMT

Step 1

To prepare the eggplant Parmigiana, start with the sauce. Clean and finely chop the onion. Place it in a saucepan where you have heated the oil (enough to cover the bottom).

Step 2

Let it brown for a couple of minutes, stirring often to prevent burning, then add the tomato passata.

Step 3

Adjust for salt and add the basil leaves. Rinse the container with a little water and pour it into the pot. Let it cook over low heat for 45-50 minutes.

Step 4

Meanwhile, cut the mozzarella into cubes, setting aside a piece that will be used at the end.

Step 5

Place the cubed mozzarella in a colander set over a bowl, cover with plastic wrap, and set aside. This process helps drain excess whey. Now, move on to the eggplants: clean them and trim off the ends.

Step 6

Slice lengthwise, creating slices that are 4-5 mm thick.

Step 7

Once you're done, fry the eggplants in preheated oil at 170°C, immersing a few pieces at a time. As soon as they are lightly golden, drain them on a tray lined with paper towels.

Step 8

When there is no more space on the tray, add another layer of paper towels and drain the remaining fried eggplants. Finally, move on to assembling the dish: start by pouring some sauce into a 20x30 cm baking dish.

Step 9

Form the first layer by arranging the eggplant slices, then pour the tomato sauce over them, spread it evenly, and distribute some mozzarella cubes.

Step 10

Sprinkle with grated Parmesan cheese and some basil leaves. Then, repeat the process by adding tomato sauce and eggplant slices, arranging them in the opposite direction. And again, add the cheeses and basil leaves.

Step 11

Continue layering in this manner until you reach the final layer of eggplants. For this layer, once again, top with sauce and the reserved mozzarella, which you'll tear by hand.

Step 12

Finish by sprinkling grated Parmesan cheese on top, then bake in a preheated static oven at 200°C for approximately 30 minutes.

Step 13

After the cooking time, let it rest for 15-20 minutes before serving your eggplant Parmigiana.

1 liked

0 disliked

Delicious

Moist

One-dish