NOTE
From InsideTheRusticKitchen. Parmigiana di Melanzane is the ultimate comfort food recipe. Fried aubergines/eggplants baked with tomato sauce, basil, parmesan, and mozzarella cheese.
| Product | Amount |
|---|---|
| Aubergines/eggplant | 2 large (around 700g/1.5 lbs) |
| Pureed tomatoes (passata), chunky or smooth | 1.5 lbs (700g) |
| White onion | 1 |
| Basil | Small bunch |
| Mozzarella cheese, cut into cubes | 8.8 oz (250g) |
| Parmigiano Reggiano cheese, freshly grated | ¾ cup (70g) |
| Olive oil | ½ tbsp |
| Flour, for dusting | As needed |
| Sunflower oil, for frying | ½ cup (125ml) approx. |
| Salt and pepper, to season | To taste |
Preparation
-
Prepare the Eggplant:
- Thinly slice the eggplants and place them in a colander. Sprinkle lightly with salt and set aside for 1 hour to remove excess moisture, aiding in frying.
-
Tomato Sauce:
- Finely chop the onion and sauté in a pan with olive oil until translucent and soft, without browning.
- Add the tomato passata and torn basil leaves. Season with salt and pepper. Stir and let simmer gently for 10-15 minutes, then set aside.
-
Fry the Eggplant:
- Rinse slices under cold water and pat dry with a towel. Lightly dust with flour, shaking off excess, and fry in sunflower oil for a few seconds on each side. Drain on kitchen paper to remove excess oil.
-
Assemble the Parmigiana:
- Preheat oven to 180°C (350°F, gas mark 4). Use an 11×8 inch oval dish or similar size.
- Spread a small amount of tomato sauce on the bottom of the dish to prevent sticking.
- Layer eggplant slices, sprinkle parmesan, add mozzarella cubes, season with pepper, and add a few spoons of tomato sauce. Reserve ⅓ of the sauce for the top layer.
- Repeat layers until one layer remains.
-
Final Layer and Baking:
- Spoon remaining tomato sauce over the top layer, finishing with parmesan and mozzarella.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 20 minutes until golden and bubbly on top.
- Let it rest for 5 minutes before serving.