Eggplants / Melanzane Parmigiana

Difficulty: Medium Preparation: 40 min Cooking: 100 min Portion: 8 people


Eggplants 1,5 kg Tomato sauce 1,4 l Fiordilatte or Mozzarella or Stracchino 500 g Parmesan Cheese 150 g Golden onions ½ Extra virgin olive oil to taste Black pepper to taste Basil a few leaves Salt to taste Vegetable oil for frying the eggplants to taste Coarse salt to purge the eggplants 35 g


Start by washing and drying the eggplants, then with a knife remove the stalk and slice lengthwise with the help of a knife, to obtain thick slices 4- 5 mm.

Gradually arrange the slices inside a colander and sprinkle with a little coarse salt; continue like this until you finish everything. On the top of the eggplants arrange a plate with a weight, so the eggplants can drain the vegetation water which is bitter and is the enemy of the fried food. Leave it like this for at least 1 hour.

Then remember to rinse and dab them before use. In the meantime, slice and cut the fior di latte or mozzarella into strips, after which you will obtain very small cubes. Drain these too, if you don't have another colander you can place them on a very clean cloth.

In the meantime, take care of the sauce. In a large saucepan, pour a drizzle of extra virgin olive oil and add the chopped onion, stir often to keep it from burning and let it brown for a couple of minutes. Then add the tomato puree and add a little water, add salt and cook over low heat for 45 minutes. At the end of cooking, do not forget to add the basil leaves by breaking them by hand. In the meantime rinse the portion of eggplants that you will fry and dry with paper towels: always proceed a little at a time so they will not darken. In the boiling oil at 170 °, dip a few slices at a time and after 2-3 minutes of cooking drain on absorbent paper; proceed like this with all the others. At this point you should have everything you need, so move on to composition.

Dirt a 20x30cm baking dish with a little gravy, then form the first layer by arranging the eggplants slices horizontally. Grate a little black pepper, sprinkle with Parmesan cheese and pour some cubes of fior di latte or mozzarella evenly distributing them. And finally pour a little more sauce, just enough to color the inside. Repeat the same procedure this time placing the eggplants vertically; continue in this way to form the layers, each time reversing the sense of the eggplants. Between one layer and the other, remember to press gently with the palms of the hands so as to compact them. On the last layer pour the remaining tomato puree, fior di latte or mozzarella cubes and parmesan cheese.

The time has come to cook your eggplant parmigiana in a hot oven at 200 ° for 40 minutes

Once ready let it settle for a few minutes before serving it.


Store the eggplant parmesan in the refrigerator covered with cling film for 1-2 days.

You can freeze cooked, perhaps already divided into portions, and defrost in the refrigerator if necessary before heating it.

Enjoy & Share It!

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