Parmigiana di Melanzane

30 mins
Serves 1
tiktok.com

Directions

  1. 1Split the eggplants into fine slices, approximately 0.5 cm thick.
  2. 2Split the eggplants into fine slices, approximately 0.5 cm thick.
  3. 3Split the eggplants into fine slices, approximately 0.5 cm thick.
  4. 4Place the eggplant slices on a tray with absorbent paper.
  5. 5Place the eggplant slices on a tray with absorbent paper.
  6. 6Place the eggplant slices on a tray with absorbent paper.
  7. 7Add a little bit of salt on both sides of the eggplant slices to release their bitterness.
  8. 8Add a little bit of salt on both sides of the eggplant slices to release their bitterness.
  9. 9Add a little bit of salt on both sides of the eggplant slices to release their bitterness.
  10. 10Put another paper on top and let them rest.
  11. 11Put another paper on top and let them rest.
  12. 12Put another paper on top and let them rest.
  13. 13Pour a very small amount of good olive oil into a small casserole.
  14. 14Pour a very small amount of good olive oil into a small casserole.
  15. 15Pour a very small amount of good olive oil into a small casserole.
  16. 16Add two crushed garlic cloves with skin.
  17. 17Add two crushed garlic cloves with skin.
  18. 18Add two crushed garlic cloves with skin.
  19. 19Add a good passata (crushed Italian sweet tomato ice cream and strainer).
  20. 20Add a good passata (crushed Italian sweet tomato ice cream and strainer).
  21. 21Add a good passata (crushed Italian sweet tomato ice cream and strainer).
  22. 22Add salt.
  23. 23Add salt.
  24. 24Add salt.
  25. 25Add a few fresh basil leaves with the stem.
  26. 26Add a few fresh basil leaves with the stem.
  27. 27Add a few fresh basil leaves with the stem.
  28. 28Cover and let it cook very slowly for 20 minutes.
  29. 29Cover and let it cook very slowly for 20 minutes.
  30. 30Cover and let it cook very slowly for 20 minutes.
  31. 31Remove excess salt from the rested eggplants with a kitchen paper.
  32. 32Remove excess salt from the rested eggplants with a kitchen paper.
  33. 33Remove excess salt from the rested eggplants with a kitchen paper.
  34. 34Fry the eggplants in very mild olive oil when the oil is super hot until golden brown.
  35. 35Fry the eggplants in very mild olive oil when the oil is super hot until golden brown.
  36. 36Fry the eggplants in very mild olive oil when the oil is super hot until golden brown.
  37. 37Take the fried eggplants out and place them on absorbent paper.
  38. 38Take the fried eggplants out and place them on absorbent paper.
  39. 39Take the fried eggplants out and place them on absorbent paper.
  40. 40Break fresh mozzarellas into slices and put them to drain in a strainer to release all their water.
  41. 41Break fresh mozzarellas into slices and put them to drain in a strainer to release all their water.
  42. 42Break fresh mozzarellas into slices and put them to drain in a strainer to release all their water.
  43. 43Once the tomato sauce is ready, remove the garlic cloves.
  44. 44Once the tomato sauce is ready, remove the garlic cloves.
  45. 45Once the tomato sauce is ready, remove the garlic cloves.
  46. 46In an oven dish, add a layer of the tomato sauce.
  47. 47In an oven dish, add a layer of the tomato sauce.
  48. 48In an oven dish, add a layer of the tomato sauce.
  49. 49Place all the eggplants on top of the tomato sauce.
  50. 50Place all the eggplants on top of the tomato sauce.
  51. 51Place all the eggplants on top of the tomato sauce.
  52. 52Add a little more of the tomato sauce.
  53. 53Add a little more of the tomato sauce.
  54. 54Add a little more of the tomato sauce.
  55. 55Add the fresh mozzarella pieces.
  56. 56Add the fresh mozzarella pieces.
  57. 57Add the fresh mozzarella pieces.
  58. 58Add a little bit of Parmesan cheese (Padano grain) and some fresh basil leaves.
  59. 59Add a little bit of Parmesan cheese (Padano grain) and some fresh basil leaves.
  60. 60Add a little bit of Parmesan cheese (Padano grain) and some fresh basil leaves.
  61. 61Make a half layer with more eggplant.
  62. 62Make a half layer with more eggplant.
  63. 63Make a half layer with more eggplant.
  64. 64Add a little more of the tomato sauce.
  65. 65Add a little more of the tomato sauce.
  66. 66Add a little more of the tomato sauce.
  67. 67Add another layer of fresh mozzarella.
  68. 68Add another layer of fresh mozzarella.
  69. 69Add another layer of fresh mozzarella.
  70. 70Add Parmesan or Grana Padano cheese and other small leaves of fresh basil.
  71. 71Add Parmesan or Grana Padano cheese and other small leaves of fresh basil.
  72. 72Add Parmesan or Grana Padano cheese and other small leaves of fresh basil.
  73. 73Finish with the eggplant, a lot of tomato sauce, another little bit of the mozzarella, and a little more Parmesan cheese on top.
  74. 74Finish with the eggplant, a lot of tomato sauce, another little bit of the mozzarella, and a little more Parmesan cheese on top.
  75. 75Finish with the eggplant, a lot of tomato sauce, another little bit of the mozzarella, and a little more Parmesan cheese on top.
  76. 76Bake in the oven for 20 minutes at 180ºC and then 10 minutes more at 200ºC with heat from above and below.
  77. 77Bake in the oven for 20 minutes at 180ºC and then 10 minutes more at 200ºC with heat from above and below.
  78. 78Bake in the oven for 20 minutes at 180ºC and then 10 minutes more at 200ºC with heat from above and below.
  79. 79Once out of the oven, wait for it to temper before cutting it.
  80. 80Once out of the oven, wait for it to temper before cutting it.
  81. 81Once out of the oven, wait for it to temper before cutting it.

Ingredients

  • 2 large eggplants
  • 2 large eggplants
  • 2 large eggplants
  • 4 fresh mozzarellas
  • 4 fresh mozzarellas
  • 4 fresh mozzarellas
  • 400 ml passata di pomodoro (crushed tomato)
  • 400 ml passata di pomodoro (crushed tomato)
  • 400 ml passata di pomodoro (crushed tomato)
  • fresh basil leaves
  • fresh basil leaves
  • fresh basil leaves
  • Parmesan cheese (Parmigiano Reggiano or Grana Padano)
  • Parmesan cheese (Parmigiano Reggiano or Grana Padano)
  • Parmesan cheese (Parmigiano Reggiano or Grana Padano)
  • 1 chiquitito olive oil
  • 1 chiquitito olive oil
  • 1 chiquitito olive oil
  • 2 crushed garlic cloves
  • 2 crushed garlic cloves
  • 2 crushed garlic cloves
  • 1 tsp salt
  • 1 tsp salt
  • 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.