Eggplant parmigiana, or parmigiana di melanzane, is one of the best ways to celebrate eggplant season and therefore one of the best ways to celebrate summer. Check out our video recipe so you can make it at home.
Ingredients to serve 8 people
3⅓ lb./1.5 kg long eggplants
1 ½ lb./1.4 kg tomato passata
1 lb./500 gr fior di latte or mozzarella
⅔ lb. / 300 gr Parmigiano-Reggiano
1 onion, finely chopped
seed oil for frying
extra-virgin olive oil to make the tomato sauce
basil (lots of it!)
salt
To make the eggplant parmigiana, begin by cutting the eggplant into long thin slices, leaving the peel on. Place the eggplant slices on a plate, sprinkle with a pinch of salt, let them sit for 30 minutes.
Preheat the oven to 180°C/350°F.
Chop the fior di latte cheese into small cubes and set aside.
Meanwhile, make the tomato sauce. Combine the extra-virgin olive oil and the chopped onion in a saucepan, and stir gently. Add the tomato passata, a lot of basil, and a pinch of salt, and let the sauce cook for 20 minutes.
After 30 minutes, dry the eggplant with a paper towel. Heat plenty of seed oil in a pan. When it reaches the right temperature for frying, fry the eggplant slices until golden.
When all the ingredients are ready, you can start making the parmigiana. Spread a bit of tomato sauce into a baking dish and add one layer of fried eggplant slices. Place tomato sauce on top of the eggplant, followed by the fior di latte cheese, a sprinkle of Parmigiano, and basil leaves. Continue alternating layers of eggplant and tomato sauce until finished. Cover the top with tomato sauce, Parmigiano, and basil.
Bake the parmigiana for 30 minutes – when the top looks perfectly crispy, it's ready.
Wait at least 30 minutes before to eat even better 2 or 3 hours.