The eggplant parmesan is my favorite dish, as Pulp fiction is my favorite movie and Bruce Springsteen and Depeche mode my favorite singers
The eggplant parmesan is one of the classic preparations of southern Italy, a summer dish made layered with fried sliced aubergine, tomato sauce, Parmigiano and mozzarella, then baked in an oven.
The aubergine parmigiana is one of the great classics of Italian cuisine and, as all great recipes, there are many variations of this dish, what every family has its own version..
This is my grandma’s recipe, what she cooked every Sunday with meatballs!
Hold it, hold it! This is not the authentic recipe for eggplant parmesan – or parmigiana di melanzane,
as we call it in Italian – this is the recipe I like, what I ate during my childhood.
Crispy fried eggplant, not grilled, tomato sauce, a generous sprinkling of Parmigiano and mozzarella thinly sliced.
It’s so delicious that you have to try making eggplant parmesan with Nonna Milla’s recipe!
A super easy version perfect to serve as a vegetarian main dish or excellent vegetarian main course.
Now that eggplants are starting to come into season, it’s time to take advantage!
This delicious Italian eggplant parmesan is a lot easier to make than you’d think! 😉
|Eggplant parmesan|| |
- 1 cup flour for dusting the eggplant
- 800g chopped tomatoes
- 1 tbsp extra virgin olive oil
- 1 clove of garlic
- a few basil leaves
- 150g mozzarella fiordilatte, finely chopped
- 100g grated Parmesan
- seed oil for frying (Do not use olive oil!)
- coarse salt
- Wash the aubergine, and cut them lengthwise into 5mm thick slices.
- Sprinkle them with coarse salt, arrange in layers in a colander, put a weight over the aubergines and leave them to drain for about 30 minutes (to drain out excess water and remove the bitter taste from the eggplant, they will be less bitter!).
- After this time, rinse the aubergines well under running water and dry thoroughly with kitchen paper.
- Heat the frying oil in a wok or in a large pan.
- Scoop some flour into a bowl, lightly flour the aubergines and frying them in very hot oil.
- Fry the aubergine slices until they are golden brown on both sides (it takes about 5 minutes), working in batches.
- Remove them from the oil and place them on a paper towel to absorb any excess oil.
- Heat 1 tbsp olive oil in a saucepan on medium heat with a clove of garlic.
- When the garlic turns golden add the chopped tomatoes and some fresh basil leaves.
- Season with a pinch of salt and cook the sauce over a high flame for about ten minutes, just until it begins to boil, then, lower the flame to simmer the sauce for thirty minutes.
- Preheat the oven to 180° C.
- Spread a baking dish with a thin layer of tomato sauce (just a few tablespoons, use it SPARINGLY – too much will make it soggy!) on the bottom.
- Arrange a layer of fried aubergines followed by mozzarella and a generous layer of grated Parmigiano.
- Spread the tomato sauce and keep making layers, until you run out of ingredients, creating three or four layers in total.
- Finish with a layer of tomato sauce a few pieces of mozzarella and a lot of Parmigiano.
- Bake for about 35 minutes, until golden brown on the top.
- Let it sit at room temperature for 20 minutes before serving.
Notes: The secret to Nonna Milla’s light and crispy slices of eggplant is a coating of 00 farina flour before frying.. NO bread crumbs!
Flour the eggplant quickly, so it does not absorb too much flour or they will become too soggy to fry.
To salt the eggplant, removes it the moisture, makes it less bitter and adds crispness.
Low water content is critical to the success of a good Eggplant Parmigiana, less water in the eggplant means more flavor in your dish and not soggy eggplant Parmigiana! 😉