I love eggplants and I’d eat them every day if I could. One of the ways I prefer to cook them is preparing a Parmigiana. There are various versions and all of them, of course, are very good. I follow the recipe I learned from my mother who, since I was a child, has instilled into me the love of cooking and good food. The eggplant Parmigiana can be a great main dish, ideal if prepared a little in advance and eaten after it has been left for a short time, so it becomes even tastier.
As usual the doses I give you in the recipe are approximate: the quantities of the ingredients for the filling can be varied according to personal taste.
3 medium-sized eggplants
500 g of tomato puree
extra virgin olive oil (to taste)
150 g of Campania mozzarella
30 g of Parmigiano Reggiano (parmesan)
First I sliced mozzarella and put it in the fridge to make it dryer.
I peeled the eggplants and I cut them into vertical slices which were not too thick. Then I dusted each slice with the flour, then I dipped them in the beaten eggs and I deep fried them in hot oil.
In the meantime, I prepared a light sauce by boiling together the tomato puree, olive oil and the onion.
In an oven pan I started to lay out the Parmigiana alternating a layer of sauce, the eggplants, mozzarella and parmesan, then again the sauce, the eggplants and so on.
I finished off the dish with a plentiful sprinkling of parmesan cheese and a few basil leaves.
I baked the Parmigiana in a preheated oven for about 20/25 minutes.
I ate it after an hour and it was really delicious, although my mother’s, of course, is even better!
English version by Maurizio de Santis
Special thanks to David Strong