Eggplant Parmigiana is a classic dish of Italian cuisine, particularly popular in the South of the country, loved for its combination of soft aubergines, tomato sauce, stringy mozzarella and grilled cheese. The preparation begins with the aubergines, which are sliced, salted and left to rest to eliminate the bitterness. Next, the aubergine slices are dipped in flour and fried in extra virgin olive oil until golden and tender. Separately, prepare a fresh tomato sauce by cooking peeled tomatoes with garlic, onion, fresh basil and a pinch of salt and pepper, until you obtain a thick and tasty sauce. In a baking pan, alternate layers of fried aubergines, tomato sauce and slices of fresh mozzarella. Each layer is sprinkled with plenty of grated cheese, such as Parmigiano Reggiano or Grana Padano, to create a golden and crunchy crust once cooked. The Eggplant Parmigiana is baked at 180°C for approximately 30-40 minutes, or until the surface is golden and crunchy and the cheese is completely melted. Once ready, it is left to rest for a few minutes before being served hot, perhaps accompanied by a fresh basil leaf for decoration.
Ingredients for one portion: Aubergines (2 medium), fresh mozzarella, peeled tomatoes, grated cheese (Parmigiano Reggiano or Grana Padano), flour, extra virgin olive oil, garlic, onion, fresh basil, salt and pepper.
Allergens: Dairy products (fresh mozzarella, grated cheese).
Calories: Approximately 300-400 calories per serving.
Preparation time: Approximately 1 hour and 30 minutes.