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Baked Eggplant Parmigiana

17/11/2023

Eggplant Parmigiana is a classic of Italian cuisine that combines the intense flavor of fried eggplants with the sweetness of tomato puree and stringy mozzarella. The preparation takes a bit of time, but the result is absolutely delicious. Here is the recipe.

Ingredients

  • 3 medium-sized eggplants
  • 400 g of tomato puree
  • 250 g of mozzarella (preferably Campania buffalo)
  • 100 g of grated Parmesan cheese
  • 1 clove of garlic
  • Fresh basil (a few leaves)
  • Salt
  • Oil for frying
  • Extra virgin olive oil

Preparation

  1. Wash the eggplants, cut them into slices about 0.5 cm thick, and soak them in salt water for about 30 minutes to remove the bitterness.
  2. In the meantime, prepare the sauce: sauté the garlic with a drizzle of extra virgin olive oil in a pan, add the tomato puree, salt, and cook over medium heat for about 15-20 minutes. At the end of cooking, add a few basil leaves to flavor.
  3. Dry the eggplants, fry them in a pan with plenty of oil until they are golden on both sides and then place them on paper towels to remove the excess oil.
  4. In a baking dish, alternate layers of eggplants, tomato sauce, diced mozzarella, and a sprinkling of Parmesan until all the ingredients are used up. The top layer should be sauce and Parmesan.
  5. Bake in a preheated oven at 180 °C for about 30-40 minutes, until a nice golden crust forms on the surface.
  6. Let the eggplant Parmigiana rest for a few minutes before serving.

Curiosity

Eggplant Parmigiana is a dish rich in history and tradition, with deep roots in Southern Italy. Every family has its variant, and the origin of the name “Parmigiana” is uncertain, which some think derives from the method of preparing the eggplants “a parmiciana”, that is, overlapping like the tiles of a roof. However, the dish has become famous worldwide and is an emblematic example of home-cooked Italian cuisine and comfort food par excellence.