Directions
- 1Start by slicing the eggplants into fine removals, approximately 0.5 centimeters thick.
- 2Place them on a tray with absorbent paper, add a little salt on both sides to release bitterness, put another paper on top, and let them rest.
- 3For the tomato sauce, take a small casserole, pour in a little olive oil, add a couple of crushed garlic cloves with skin, and a good passata (crushed Italian sweet tomato).
- 4Add salt and a few fresh basil leaves with the stem.
- 5Cover the casserole and let the sauce cook very slowly for 20 minutes.
- 6Once the eggplants have rested, remove excess salt with kitchen paper.
- 7With mild olive oil, fry the eggplants until golden brown when the oil is super hot. Remove them onto absorbent paper.
- 8Break fresh mozzarella into slices and place them in a strainer to drain all their water.
- 9Once the tomato sauce is ready, remove the garlic cloves.
- 10In an oven dish, add a layer of the tomato sauce.
- 11Place all the fried eggplants.
- 12Add a little more of the tomato sauce.
- 13Add the fresh mozzarella pieces.
- 14Sprinkle a little Parmesan cheese (Grana Padano) and some fresh basil leaves.
- 15Make a second layer with more eggplant.
- 16Add a little more of the tomato sauce.
- 17Add another layer of fresh mozzarella.
- 18Add Parmesan or Grana Padano, whichever you prefer, and other small leaves of fresh basil.
- 19Finish with the eggplant, a lot of tomato sauce, another little bit of mozzarella, and a little more Parmesan cheese on top.
- 20Bake for 20 minutes at 180ºC and 10 minutes more at 200ºC with heat from above and below.
- 21Once out of the oven, wait for it to cool down before cutting it.
Ingredients
- 2 large eggplant
- 4 fresh mozzarella
- 400 ml passata di pomodoro (or crushed tomato)
- fresh basil
- Parmigiano Reggiano or Grana Padano
- olive oil
- 2 crushed garlic cloves
- salt
Equipment
trayabsorbent papercasserolestrainerkitchen paperoven dishoven
Tips
- The secret of a good Parmigiana is a good tomato sauce.
- Wait for it to temper before cutting it.
- If you make it one day before, it will be more settled and richer.
- You can fry the eggplants in abundant mild olive oil or, for a lighter version, cook them for 5 minutes in the microwave and then grill them.
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