Parmigiana di Melanzane
Eggplant Parmesan is a renowned Italian classic that pairs eggplant, Parmigiano Reggiano cheese and Italian tomato sauce. parmigiana di melanzane is flash-fried and baked, then served hot.
- 2 kilograms Eggplant
- Flour (as needed)
- 1 liter Sunflower or Peanut Oil (for frying)
- 400 grams Mozzarella (chopped)
- 200 grams Tomato Sauce
- 100 grams Parmigiano Reggiano (grated)
- Fresh Basil (as needed)
- Salt & Pepper (to taste)
Cut the eggplant lengthwise into thin slices. Put the slices on a plate and sprinkle with salt. Allow to sit for about 15 minutes, then rinse them under water and squeeze out. The salt extracts the water & bitterness from the eggplant. Pat to dry and dip each slice in flour.
Fry the eggplant slices in hot oil until golden. Remove and transfer to paper-towel-lined baking sheet to drain.
Next, chop the Mozzarella in small cubes. Spoon a little tomato sauce on the bottom of a baking pan, and begin layering first eggplant, tomato sauce and cheese. Repeat process until you have made three layers (or more depending on the size of the baking pan). Finish with tomato sauce and grated Parmigiano.
Bake in a preheated oven at 180°C (about 360°F) for about 15 minutes until the Mozzarella is melted and the top is golden.Remove and allow to cool slightly before serving. Sprinkle with grated Parmigiano, garnish with fresh basil and serve.