Veggie
Eggplant Parmigiana Recipe
The ultimate Italian comfort food!
The ultimate Italian comfort food!
Cut the eggplant into slices; layer them in a colander and place the colander in a salad bowl that can hold it.
Between each layer of eggplant sprinkle coarse salt, place a plate on the layers of eggplant and a weight on the plate.
After at least an hour, the eggplants will have lost their vegetation liquid and will be less bitter.
The tomato sauce you need for eggplant parmesan is the same as you need for a great pizza base.
To get the recipe for tomato sauce, follow the LINK.
Rinse the eggplants under running water to remove excess salt, squeeze them without breaking them and dry them with paper towels. In a frying pan, heat the oil (seed oil for frying) and fry the eggplants, a few at a time. Place them to dry in a dish with absorbent paper to remove excess oil.
Place a ladleful of sauce in an ovenproof pan and make a first layer of eggplant, sauce, mozzarella cut into slices or cubes and grated cheese. Continue in this manner until the pan is filled.
Finish by covering everything with the sauce and a final sprinkling of grated cheese.
Preheat oven to 200°C (390°F).
Bake the eggplant parmigiana for 30 minutes and until the surface is nice and golden and slightly crispy.
Allow to rest a few minutes before serving.
4.9 12 reviews
Great for using up what is left in the drawer at the end of the week.
Tried it with what was in the cupboard on a Wednesday. Not authentic, but it did the job.
I substituted three things and it was still good, which suggests the method matters more than the shopping list. Two of the swaps I would repeat and one I would not. Next time I am going to a proper deli and doing it properly, just to know the difference.
Even the person in this house who does not eat vegetables ate them.
