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Eggplant parmigiana recipe
- Cuisine: Italian
This is my family’s favourite picnic dish, sometimes zucchini is substituted for the eggplant. This is quite a laborious recipe, though the result is worthwhile and feeds lots of people as part of a buffet.
Ingredients
3 large eggplants, sliced 1cm thickSalt
Flour
4 eggs, beaten
Oil for frying
For the sugo
1 bottle of homemade passata (or 2 cans peeled tomatoes or 12 very ripe tomatoes, peeled and chopped)
1 onion, finely chopped
1 clove garlic, chopped
4 tbsp olive oil
250g bocconcini or fresh mozzarella, sliced
100g freshly grated parmesan
Fresh basil leaves
Salt and pepper
Preparation
Slice the eggplant (no more than 1 cm thick). Sprinkle with salt and weigh down for an hour. Pat dry and dust in seasoned flour. Beat the eggs, dip the floured eggplant slices in the egg, shake off excess, then fry in hot oil until brown on both sides. Drain on paper.To make the tomato sauce, heat the oil and fry the garlic and onion, add the tomatoes, chopped with all their juices. Cook only until the juices have evaporated. Now, season to taste and add chopped basil (reserve half the basil for layering.)
Smear the bottom of an ovenproof dish with sauce, put down a layer of eggplant slices, dot with some small pieces of bocconcini and a sprinkling of parmesan and a few torn leaves of basil.
Continue to layer, finishing with sauce dotted with cheeses.
Bake at 180ºC for 20-25 minutes. Allow to rest for 10 minutes or so. Serve hot or at room temperature. If serving cold, omit the bocconcini since it hardens on cooling.
To serve, encourage diners to lift off layers, rather than cutting a wedge.
If you enjoyed this Eggplant parmigiana recipe then browse more Italian recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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