Friday, September 6, 2019

Eggplant Parmigiana



Eggplant Parmigiana for 4 -5 persons

Some notes:
  • I don’t bread and fry the sliced eggplant before layering, I just grill the slices on a cast iron ribbed skillet.
  • Even though I don’t fry the eggplant, this recipe gets better the more olive oil you use.
  • You have to let the tomato absorb the taste of the onion and garlic a good while so you have a rich tasting sauce, so cook it for at least 20 minutes. Add oil and water as needed so that it doesn't dry up.


Ingredients:

2 medium sized eggplants

5 cloves garlic chopped finely

1 medium onion chopped finely chopped

a few leaves basil

1 large can (800 gr)  imported Italian tomatoes  (Cirio, San Marzano pelati, for example) Even better, if you can find it is Passata di Pomodoro, you will have a delicious velvety sauce

mozzarella

Parmigiano Reggiano cheese

Olive oil, you’ll need about ¾ cup

salt/pepper

For the eggplant:

Cut off both ends of the eggplants so you can easily stand it on end and slice downward with a sharp knife. Slices should be thin.

Salt them lightly on both sides and brush with olive oil on both sides.

Grill them on both sides until they are soft and cooked through. (Some people fry them quickly in hot oil, and then set them aside on paper towels, whatever you prefer)

For the sauce:

Cook the onion and garlic in olive oil in a skillet until soft and transparent.

Add the tomatoes and the juice they’re in after you’ve smashed them uniformly. Or use Passata di Pomodoro if you can find it..

Add the leaves of basil

Cook for about 15 or 20 minutes until the flavors have blended

Add olive oil to the tomato if you think it looks dry. 

Use a glass ovenproof dish to assemble everything.

Daub the bottom of the dish with your sauce.

Add the baked layers of eggplant at the bottom and add more sauce and sprinkle bits of mozzarella on this and then grate some of the Parmigiano cheese.

Repeat this with each layer of eggplant, always adding sauce, then the cheeses, etc.

Once it’s assembled, you can let it rest in the refrigerator or you can put it directly in the oven at about 350, uncovered. Bake for about 20 to 25 minutes.

Afterwards, let it cool a bit so it doesn’t fall apart when you cut it.

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