EGGPLANT PARMIGIANA

PARMIGIANA RECIPE

Ingredients

• Eggplants ~ 3 large
• Tomato Passata ~ 1kg
• Shredded Mozzarella ~ 300g
• Parmigiano Reggiano ~ 150g
• Garlic Cloves ~ 3
• Basil ~ 1 bunch
• Olive Oil ~ 4 tbsp
• Salt and Pepper ~ as needed
• Canola Oil ~ as needed
• Flour ~ 1 cup

RECIPE

1. To prepare the eggplant parmigiana, start by making the sauce. Crush your garlic cloves and put them in a pot with about 4 tbsp of Olive oil on medium heat.
2. Let it brown for a couple of minutes, then add the tomato passata. Season with salt, pepper, some oregano (optional), and add a few basil leaves. Cover and cook over low heat for 45-50 minutes.
3. Now let’s prepare the eggplants. Slice them in half and then lengthwise to obtain 4-5mm thick slices.
4. Coat the eggplant slices in flour and fry them in an abundance of canola oil, slowly adding a few pieces at a time.
5. As soon as the eggplant slices are lightly browned, remove them from the oil. Dab the eggplant pieces with paper towel to remove excess oil and lightly salt.
6. Now that all the ingredients are prepared we can move on to the composition: start by adding a thin layer of sauce into a 20x30 cm baking dish.
7. Form the first layer by evenly arranging the eggplant slices, pour a light layer of tomato sauce on top, and add a thin layer of mozzarella. Sprinkle some grated parmigiano and add about 6 or 7 ripped basil leaves on top. Repeat this step three times to form three even layers.
8. When you reach the last layer, add some extra tomato sauce and sprinkle parmigiano on top.
9. Bake for about 30 minutes at 375°F. When ready, let the Parmigiana rest for 15-20 minutes before serving.