The eggplant Parmigiana as my mother does

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.

I used: 

3 medium-sized eggplants 

flour 

2 eggs 

500 g of tomato puree 

1 onion 

extra virgin olive oil (to taste) 

150 g of Campania mozzarella 

30 g of Parmigiano Reggiano (parmesan) 

basil

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

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