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Italian Eggplant Parmigiana

Italian Eggplant Parmigiana

  • Author: Loreto
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 6 servings 1x
  • Category: Main, Vegetarian
  • Method: Baking
  • Cuisine: Italian

Description

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.


Ingredients

  • 1 large eggplant
  • 34 table spoons of olive oil
  • 1 cup of grated Parmigiano Reggiano
  • 1 large mozzarella
  • 1 large tin of San Marzano tomatoes D.O.P.
  • 3 leaves of basil
  • 1 clove of garlic
  • pinch of chili pepper
  • salt and pepper

Instructions

  1. Eggplant could have a bitterness to them but there is a technique and what we do is peel and cut the eggplant into thin slices length wise. Thickness about 3 millimeters or less. In a caldron lay eggplant slices and salt each layer. When all eggplant is in the caldron then put a plate on top of the eggplant and weight it. Let this sit for couple hours.
  2. Put san marzano tomatoes into a small food processor and purée.
  3. In a sauce pan heat extra virgin olive oil on medium to high heat, add garlic clove whole and pinch of chili pepper.
  4. When oil is infused add the pureed tomatoes and basil leaves, reduce heat to low and let sauce simmer until it becomes thick (about 30 minutes). Take off heat. Set aside.
  5. Wash, drain eggplant and pat dry with paper towel. Heat up extra virgin olive oil on med to high heat. Place eggplant slices into pan and fry till eggplant becomes a golden brown and the texture is soft.
  6. Place cooked eggplant on a paper towel to absorb any lingering oil.
  7. In a 11 inch by 9 inch baking dish spread tomato sauce on the bottom, not too much, just enough so you still see the bottom of the pan in areas.
  8. Place the eggplant slices into the pan, top with tomato sauce, sprinkle with grated parmigiano reggiano and cubed fresh mozzarella (found at your local Italian store).
  9. On the next layer place slices contrary to the layer before, this ensures a bit of stability when cutting.
  10. Continue layering eggplant, tomato sauce, parmigiano, mozzarella until you cannot make another layer.
  11. Bake in a preheated oven at 400°F (200°C) until top becomes melted, about 25 minutes. If you like the top a bit more crispy, leave in oven a little longer.
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