Eggplant Parmigiana Recipe

Ingredients

4 Servings

• Eggplant 4 cups
• Seed oil as needed
• Tomato Pulp 700 grams
• Mozzarella cheese 200 grams
• Shallots 0.5 cup
• Parmesan cheese (Grated) as needed
• Extra-virgin olive oil as needed
• Salt and Pepper as needed

Preparation

Prepare the eggplants

Cut the eggplant into slices; layer them in a colander and place the colander in a salad bowl that can hold it.

Between each layer of eggplant sprinkle coarse salt, place a plate on the layers of eggplant and a weight on the plate.

After at least an hour, the eggplants will have lost their vegetation liquid and will be less bitter.

Prepare the Tomato Sauce

The tomato sauce you need for eggplant parmesan is the same as you need for a great pizza base.

To get the recipe for tomato sauce, follow the LINK.

Assemble the Parmigiana

Rinse the eggplants under running water to remove excess salt, squeeze them without breaking them and dry them with paper towels. In a frying pan, heat the oil (seed oil for frying) and fry the eggplants, a few at a time. Place them to dry in a dish with absorbent paper to remove excess oil.

Place a ladleful of sauce in an ovenproof pan and make a first layer of eggplant, sauce, mozzarella cut into slices or cubes and grated cheese. Continue in this manner until the pan is filled.
Finish by covering everything with the sauce and a final sprinkling of grated cheese. 

Step

Cook and Serve

Preheat oven to 200°C (390°F).

Bake the eggplant parmigiana for 30 minutes and until the surface is nice and golden and slightly crispy.

Allow to rest a few minutes before serving.