In this eggplant parmigiana the garlic and basil tomato sauce layers with the eggplant, Parmigiano and mozzarella and are baked to a delicious crispy top.
I want to first say that I love eggplant. It is usually a vegetable I buy every week because I feel it is so versatile. I remember the first time I tasted an authentic Parmigiana, I was visiting Nicoletta in Rome for the first time, and the first night there she had prepared an Eggplant Parmigiana. The vibrant taste of the tomato sauce combined with a creamy texture of the eggplant and crisp bocconcini on top, I was hooked along with my son who made the trip with me. I wanted to lick the plate, I could not have enough of this beautiful plate. My wife is still the champ when it comes to tomato sauce and this particular dish, but I fair well, I have had a great teacher, and for this I love her. So tonight I present to you Eggplant Parmigiana. Inspired by Nicoletta, my wife.
Tomato sauce is a simple thing when great ingredients are used. Like the San Marzano tomatoes D.O.P., bought at the Italian Centre Shop in Edmonton, our go-to place to find authentic Italian products, and where we also found the fresh mozzarella, Parmigiano, and basil. The beautifully striped eggplant we got it from The Farmer's Market, our go-to place for fresh organic produce.
The San Marzano tomatoes are puréed with a hand-held blender with its own food processor attachment that we bought at the Superstore, a great utensil in our kitchen. Then the tomatoes are cooked in a pan on the stove with extra virgin olive oil, garlic, basil and a pinch of chili pepper, to make a very basic and very flavorful tomato sauce.
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