Eggplant Parmigiana
Ingredients: eggplants, onion, carrot, Italian peeled tomatoes, fresh mozzarella · 80 min cook time · 380kcal · $25.50
Ingredients
2kg eggplants, 0.5to taste onion, 1to taste carrot, 3small tins Italian peeled tomatoes, 500g fresh mozzarella, to taste Pecorino cheese, to taste fresh basil, to taste flour, to taste extra virgin olive oil, to taste salt, to taste pepper, to taste sunflower oil
Instructions
1. Remove the top part of the eggplants, keeping the skin on. Slice the eggplants into about 1 cm thick slices.
2. Place the eggplant slices in a container, layer with salt, cover with baking paper, and put something very heavy on top to press out the bitter water. Leave for at least 20 minutes.
3. Chop the onion and carrot, then blend them with extra virgin olive oil and a splash of water to make a creamy Sofrito.
4. Blend the peeled tomatoes gently to create a smooth passata.
5. Cook the Sofrito in a pan with extra virgin olive oil and a little water on low heat for about 10 minutes.
6. Add the crushed peeled tomatoes to the cooked Sofrito, mix well, cover, and let it cook on low heat for 20 minutes, stirring occasionally.
7. Add salt, pepper, and hand-broken fresh basil to the sauce, then let it rest at room temperature.
8. Take the eggplants out, remove the baking paper, and coat each slice with flour.
9. Fry the floured eggplant slices in sunflower oil until they become golden brown and crunchy, then let them drain on kitchen paper.
10. Cut the fresh mozzarella into small cubes.
11. Assemble the Parmigiana in a deep Pyrex dish (7.5x11 inches): spread sauce at the bottom, add a layer of eggplant without gaps, add more sauce, basil, Pecorino cheese, and fresh mozzarella. Repeat for multiple layers, gently pressing down.
12. For the top layer, add only a generous amount of sauce without cheese or basil.
13. Cover with foil and bake at 180 degrees Celsius for 30 minutes, then uncover.
14. Sprinkle lots of Pecorino cheese on top and bake uncovered for another 10 minutes until the cheese is melted.
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