Eggplant alla Parmigiano
2 servings
50 minutes
Eggplant alla Parmigiana is one of the most exquisite dishes of Italian cuisine, combining simplicity and depth of flavor. Its roots trace back to Naples, where the passion for eggplants and cheese created this culinary masterpiece. Tender slices of eggplant soaked in aromatic spices are fried to a golden crust and then baked with tomato sauce, oregano, and generous layers of Parmesan and mozzarella. Their softness and rich taste contrast with the slight acidity of tomatoes, creating a harmonious blend. The dish is perfect as a standalone dinner or as an accompaniment to main meat or fish dishes. Serving it hot allows you to feel the cheeses melt, providing irresistible pleasure in every bite. It is a true embodiment of Italian tradition – simple yet incredibly delicious!
1
Peel the eggplants and slice them lengthwise into thin 3 mm thick slices.
- Eggplants: 375 g
2
Salt the eggplants on both sides, wait 10 minutes for bitterness to release, and pat dry with a paper towel.
- Salt: to taste
3
Beat the egg with a whisk, coat the eggplant slices in flour, dip in the beaten egg, and fry on both sides in olive oil until golden brown.
- Chicken egg: 1 piece
- Wheat flour: 12 g
- Olive oil: 50 ml
4
Grate the mozzarella and parmesan, then mix the cheeses.
- Mozzarella cheese: 150 g
- Parmesan cheese: 75 g
5
Add salt, pepper, spices, a clove of garlic to the tomatoes in their own juice and blend.
- Tomatoes in their own juice: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Oregano: 1 g
- Garlic: 1 clove
- Dried basil: 1 g
6
Layer the eggplants in a deep dish, spread thin layers of tomato sauce and cheese, and bake in the oven at 180 degrees for 40 minutes.
- Eggplants: 375 g
- Tomatoes in their own juice: 150 g
- Mozzarella cheese: 150 g
- Parmesan cheese: 75 g
7
Cut the contents of the tray into 2 parts and place them on plates, drizzle with the remaining tomato sauce and serve.
- Tomatoes in their own juice: 150 g