IItalian cuisine offers much more than the well-loved pizza and pasta. beautifully demonstrates how simple ingredients can create something utterly delicious. My aunt from Italy reminds me of this, who prepares a mouth-watering casserole that leaves not a single drop of sauce on the plate, much to our family's delight.
The secret to an outstanding Parmigiana lies in the eggplant preparation. By thinly slicing the vegetables, sprinkling them with salt, placing them in a colander, and weighing them down, you can draw out their natural bitterness in about an hour, leaving them wonderfully tender.
EGGPLANT PARMIGIANA - Recipe :
- 28 ounce can of whole San Marzano Tomatoes,
- 2 eggplants,
- 7 oz of mozzarella,
- 3.5 oz of grated Parmesan,
- 1 oz of olive oil,
- 2 cloves of garlic,
- 6 fresh basil leaves,
- salt and black pepper to taste
- Warm the olive oil in a pan. Add the crushed garlic and gently sauté on low heat. Mix in the Tomatoes, breaking them apart with a spoon.
- Season with salt, pepper, and basil, letting it simmer on low heat for 15-20 minutes until the sauce thickens.
- Slice the eggplants about 0.4 inches thick. To remove bitterness, sprinkle them with salt and wait for 30 minutes, then rinse and pat dry with a paper towel.
- In a pan, heat some oil and fry the eggplants in batches until each side is golden brown.
- In an ovenproof dish, lay down a base of tomato sauce, followed by a layer of eggplant. Sprinkle Parmesan and dot pieces of mozzarella on top.
- Continue layering until all the ingredients are used. Finish with a topping of tomato sauce and cheese.
- Bake in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes or until the cheese has melted and the dish is beautifully golden on top.
NONNA BELLINO'S COOKBOOK
RECIPES FROM MY SICILIAN NONNA
DANIEL BELLINO Z
EGGPANT PARMIGIANA
EGGPLANT PARMIGIANA
alla LIDIA
MAKING EGGPLANT PARMIGIAN
TASTY EGGPLANT PARMIGIANA
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