PARMIGIANA DI MELANZANE

PARMIGIANA DI MELANZANE

INGREDIENTS

Eggplants

High-quality salt

Extra Virgin Olive Oil "cooking" & "finishing"

Garlic 

Passata di pomodoro

Mozzarella

Parmesan cheese

Basil

Salt and pepper to taste

 

PROCEDURE

Prepare Eggplants: Slice eggplants into 5mm slices, salt generously, and let them sit for 30 minutes to remove bitterness. Rinse or dab off the salt.

Garlic Infused Oil: Cook a whole garlic clove in "cooking oil" over low heat to infuse the oil with garlic aroma.

Tomato Sauce: Add tomato passata to the garlic-infused oil, simmer until the sauce thickens slightly, then set aside.

Fry Eggplants: Lightly oil the eggplant slices and fry until they have a crust but are not fully cooked. Season with salt and pepper.

Assemble Parmigiana: In a baking dish, layer EVOO, tomato sauce, eggplant slices, torn mozzarella, and basil leaves. Repeat for three layers, covering the final layer with aluminum foil.

Bake: Bake at 190°C for about 40 minutes until soft. Remove foil, top with grated Parmesan, and return to the oven until the cheese is golden.

Serve: Optional, let it rest to enhance flavors. Serve with additional Parmesan and a drizzle of "finishing oil".

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