Eggplant Parmigiana with Mozzarella and Parmesan Cheese
Main Dishes • Italian
Description
Italian Parmigiana is somewhat similar to lasagna without pasta, where slices of eggplant take the place of the noodles, layered with cheese and tomato sauce. John Smith, a renowned chef who often cooks for guests at his popular restaurant, frequently shares this authentic Parmigiana recipe — true to Italian tradition, without cuts or simplifications. It doesn't require many ingredients, but it is crucial that both the Parmesan and mozzarella are of impeccable quality.
Ingredients
- Eggplants 2 pieces
- Olive Oil 0 fl oz
- Melted Cheese 10 oz
- Crushed Tomatoes in Their Own Juice 10 oz
- Parmesan Cheese 0 oz
- Sugar 0 oz
- Fresh basil leaves 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Slice the eggplants into 1 cm thick rounds. Dredge them in flour and fry on both sides in olive oil until golden brown.
Step 2
Cut the mozzarella into small cubes. Grate the Parmesan.
Step 3
Pour the canned tomatoes into a pot, add salt, sugar, 2 tablespoons of olive oil, and a generous pinch of dried basil. Place over low heat and simmer until reduced by about one-third. Then blend until smooth.
Step 4
Stack the slices of eggplant into towers (about 5–6 pieces each). Spread tomato paste on each layer and place cubes of mozzarella on top. Sprinkle the tops of the towers with Parmesan.
Step 5
Bake in a preheated oven at 355°F for 7 to 10 minutes.
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