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Eggplant Parmigiana (Parmigiana di Melanzane)

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By my Italian cuisine


One of the most traditional Italian dishes, originally from Campania, but nowadays very common in other regions, specially in Sicily,  the Parmigiana is made by eggplants, tomato sauce, Mozzarella or Provola cheese and Parmigiano. The recipie I propose here, is very simple and delicious...anyone can cook it  following the step by step guideline...you will be surprised by the result!

Ingredients:
3 medium size Eggplants
1 Bottle Tomato Puree
4 Medium Mozzarella Cheese
300gr Grated Parmigiano Reggiano
2 garlic cloves
4 Basil leaves
1 liter Fryiung Oil
4 Tbs Extra Virgin Olive Oil
5 Tbs all pourposes flour

Instructions:
First of al Clean and Cut the Eggplants in slices, not too tin but not thik (see photo)

Put them in a colander adding some coarse salt between layers.

Place a small dish on the top and put something heavy on the top (I use my marber mortar) This process helps to get rid of the water which makes them spongy. Leave them for at least one hour or untill you can see some brown water leaking from the bottom of the colander.
In the meanwhile prepare the tomato sauce.

In a pan add the olive oil and the finely cut garlic, fry for one minute then add the tomato puree, the basil leaves, salt and pepper to taste. Cook for 20 minutes over medium heat.
After one hour well dry the aubergine slides one by one with a paper. Add the frying oil in a pan. Make it hot.


Pour the flour in a mixing bowl, deep the aubergines slides in the bowl, flour both sides.

 Deep the floured aubergines in the hot oil, fry till they turn lightly gold.
Leave the fried aubergines on a paper to dry. Once all the aubergines are fried you are ready to prepare the Parmigiana.

 Spread of tomato sauce the bottom of a large baking pan, cover with fried aubergines.
Spread some sauce on the aubergines. Cut the mozzarella in slides and cover the aubergines.


 Sprinkle with Parmigiano. Cover with fried Aubergines and repeat the entire process, making as many layers as you can.
The top layer must be covered of tomato sauce and Parmigiano cheese only. Preheat the oven on 200°C. Place the Parmigiana in the Oven 200°C for 25 minutes, or more, depending on the oven.

 Whatch the Parmigiana occasionally, when the top gets crousty...the Parmigiana is ready.

 Serve warm, garnished with a basil leave.  Buon Appetito!
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Comments

  1. AnonymousOctober 5, 2011 at 3:05 PM

    Great recipie, thanks!

    ReplyDelete
  2. AnonymousOctober 5, 2011 at 3:24 PM

    This looks great, I will try it this evening for dinner ;) Anna

    ReplyDelete
  3. AnonymousOctober 6, 2011 at 10:21 PM

    Ummmmmm yummy

    ReplyDelete
  4. pierre audritOctober 15, 2011 at 7:13 PM

    Excellent recipe.
    It's not for diet, but very tasteful.
    It took only three days for me to do it:
    first day I took care of the eggplant
    next day I managed to make the tomato sauce.
    Third day I had all my ingredients and finished it. Everybody was happy at home...

    Pierre.

    ReplyDelete
  5. my Italian cuisineOctober 16, 2011 at 12:47 AM

    Thank you Pierre! Happy to know your parmigiana was successful! Of course Parmigiana is not for diet... but it's soooo gooood!

    ReplyDelete

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