Parmigiana di melanzane (eggplant parmigiana)
Preparation - 60 min
Ingredients
Serve 4 to 6
- 4 medium eggplants, cut into 5 mm slices
- 796 ml (1 can) Favuzzi diced Italian tomatoes
- 90 ml (6 tablespoons) extra virgin olive oil
- 75 ml (1/4 cup) grated Parmigiano Reggiano DOP
- 2 lightly beaten eggs
- 250 ml (1 cup) all-purpose flour
- 125 ml (1/2 cup) chopped mozzarella
- A handful of fresh basil
- 30 ml (2 tablespoons) butter
- Salt and pepper
Preparation
- Sprinkle sliced eggplants with salt and leave to drain in acolander for at least one hour.
- Meanwhile, cook Favuzzi diced tomatoes in asaucepan for a few minutes.
- Season with salt and pepper. You can also use regular Favuzzi peeled tomatoes and crush them with a potato masher.
- Preheat oven to 320°F (160°C).
- Dry eggplant slices, flour on both sides, dip into the beaten egg and fry in a generous amount of olive oil until golden all over.
- Remove from oil with a slotted spoon and drain on absorbent paper.
- Spoon a bit of tomato sauce into a baking dish, sprinkle with parmesan and cover with eggplant slices, overlapping them slightly.
- Sprinkle with more parmesan, then add a few mozzarella pieces and chopped basil leaves.
- Repeat until all ingredients are used up, covering the last layer of eggplant with parmesan, mozzarella and good amount of tomato sauce.
- Bake in the oven for about 10 minutes, until mozzarella is melted and crusty.
