Eggplant Parmigiana

Eggplant Parmigiana is a rich and flavorful Italian dish. Here’s how to prepare it:

Ingredients

• 3 large eggplants
• Salt to taste
• Olive oil for frying
• Flour to dust the eggplants
• 800 g of tomato sauce
• 1 small onion
• 2 cloves of garlic
• Fresh basil
• Salt and pepper to taste
• 250 g of mozzarella, cut into cubes
• 100 g of grated Parmesan cheese
• Extra virgin olive oil

Preparation

1. Slice the eggplants into approximately 0.5 cm thick slices, place them in a colander, sprinkle with salt and let them rest for about an hour to lose their bitterness.

2. In the meantime, prepare the tomato sauce by sautéing the chopped onion and garlic in olive oil; after a few minutes, add the tomato sauce, salt, pepper, and a few basil leaves. Let simmer over low heat for about 15 minutes.

3. Rinse the eggplants to remove the salt and pat them dry with paper towels.

4. Dust the eggplant slices with flour and fry them in hot oil until they become golden brown. Then place the slices on paper towels to absorb the excess oil.

5. In a baking dish, pour a layer of tomato sauce on the bottom, then arrange the eggplant slices, an additional spoonful of sauce, some mozzarella cubes, and a sprinkle of Parmesan. Repeat the layers until the dish is filled, ending with Parmesan and mozzarella on top.

6. Bake in a preheated oven at 180 °C for about 20-30 minutes, or until the surface is well browned and the mozzarella is melted.

7. Let it rest for about 10 minutes before serving.

Eggplant Parmigiana is excellent both hot and at room temperature. It can be enjoyed as a main dish or as a rich side dish. Bon appétit!