Parmigiana di Melanzane
Directions
- 1Split the eggplants into fine slices, approximately 0.5 cm thick.
- 2Place the eggplant slices on a tray with absorbent paper.
- 3Add a little bit of salt on both sides of the eggplant slices to release their bitterness.
- 4Put another paper on top and let them rest.
- 5Pour a very small amount of good olive oil into a small casserole.
- 6Add two crushed garlic cloves with skin.
- 7Add a good passata (crushed Italian sweet tomato ice cream and strainer).
- 8Add salt.
- 9Add a few fresh basil leaves with the stem.
- 10Cover and let it cook very slowly for 20 minutes.
- 11Remove excess salt from the rested eggplants with a kitchen paper.
- 12Fry the eggplants in very mild olive oil when the oil is super hot until golden brown.
- 13Take the fried eggplants out and place them on absorbent paper.
- 14Break fresh mozzarellas into slices and put them to drain in a strainer to release all their water.
- 15Once the tomato sauce is ready, remove the garlic cloves.
- 16In an oven dish, add a layer of the tomato sauce.
- 17Place all the eggplants on top of the tomato sauce.
- 18Add a little more of the tomato sauce.
- 19Add the fresh mozzarella pieces.
- 20Add a little bit of Parmesan cheese (Padano grain) and some fresh basil leaves.
- 21Make a half layer with more eggplant.
- 22Add a little more of the tomato sauce.
- 23Add another layer of fresh mozzarella.
- 24Add Parmesan or Grana Padano cheese and other small leaves of fresh basil.
- 25Finish with the eggplant, a lot of tomato sauce, another little bit of the mozzarella, and a little more Parmesan cheese on top.
- 26Bake in the oven for 20 minutes at 180ºC and then 10 minutes more at 200ºC with heat from above and below.
- 27Once out of the oven, wait for it to temper before cutting it.
Ingredients
- 2 large eggplants
- 4 fresh mozzarellas
- 400 ml passata di pomodoro (crushed tomato)
- fresh basil leaves
- Parmesan cheese (Parmigiano Reggiano or Grana Padano)
- 1 chiquitito olive oil
- 2 crushed garlic cloves
- 1 tsp salt
Equipment
trayabsorbent papercasserolestraineroven dish
Tips
- Wait for it to temper before cutting it.
- If you make it one day before, it will be more settled and richer.
- For a lighter version, cook eggplant slices in the microwave for 5 minutes and then grill them.
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