Eggplant parmigiana


1 kg of aubergines 1 kg of peeled tomatoes 3 tablespoons of extra virgin olive oil flour to taste 500 g of mozzarella 100 g of grated parmigiano reggiano peanut oil for frying, salt, coarse salt, basil!

Preparation Time:

60 Minutes

Cooking time: 30 minutes

Servings: 4 People


Aubergines parmigiana represent one of the most successful dishes of the Mediterranean tradition and have the great advantage of being able to be prepared in advance and then cooked in the oven, before serving them hot and stringy. Here's how to make classic aubergine parmigiana

Wash the aubergines, dry them and peel them. Cut them into slices lengthwise to a thickness of 2 or 3 mm and place them in a container, sprinkling them layer by layer with a little coarse salt to remove the bitter vegetation water. Cover them with a plate and place a weight on top. Leave them like this for at least 30 minutes.

In the meantime, prepare the sauce by placing a little oil and peeled tomatoes in a pan. Cook over a low heat with the lid closed for about half an hour. Rinse the aubergines to remove the salt and dry them very well with absorbent paper. Flour the slices one by one and fry them in plenty of hot peanut oil in a high-sided pan. Drain them from the oil and leave them to dry on absorbent paper.

Take a baking tray and make a small layer of sauce at the base. Arrange a layer of fried aubergines on top, then sprinkle again with sauce, grated parmesan and a little diced mozzarella. Spread another layer of aubergines and always cover with parmesan, mozzarella and sauce and so on until the ingredients are used up. Finish with a layer of sauce and parmesan.

Bake the tray of aubergine parmigiana at 200°C for 30 minutes, making the surface gratin well in the last 5 minutes of cooking, setting the oven to grill mode. Remove the parmigiana from the oven and let it cool before finishing by distributing a few basil leaves on the surface.

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