Eggplant Parma
4 servings
60 minutes
Eggplant Parmesan is an Italian dish that embodies the harmony of Mediterranean flavors. Its roots trace back to Naples and Sicily, where the classic combination of eggplants, tomato sauce, mozzarella, and parmesan has long become a gastronomic symbol. Crispy strips of eggplant fried in olive oil reveal their tender texture, while the aromatic tomato-basil sauce adds freshness and a slight tanginess. Stretchy mozzarella and tangy parmesan complement the dish with a rich flavor that envelops and warms. Baked to a golden crust, it is perfect for both a cozy family dinner and an exquisite festive table. Eggplant Parmesan can be served as a standalone dish or a side, and its rich taste pairs perfectly with a glass of red wine.
1
Cut the eggplants into thin long strips and place them in cold salted water. After 30 minutes, remove the eggplants from the water and gently squeeze them. Coat in flour and fry until golden brown in olive oil. Place on paper towels to remove excess fat.
- Eggplants: 4 pieces
- Salt: to taste
- Wheat flour: 2 tablespoons
- Olive oil: 3 tablespoons
2
Wash and dry the tomatoes and basil. Remove the skin from the tomatoes by placing them in boiling water for 30 seconds and then in cold water, then cut them into small cubes. Chop the basil leaves. Place the tomatoes and basil in a pot and simmer in their own juice, adding salt and pepper to taste, without fat, until a smooth sauce is obtained.
- Tomatoes: 0.5 kg
- Basil: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Grease the baking dish with oil, pour a little sauce on the bottom. Layer eggplant strips, cover with thin slices of mozzarella on top. Drizzle with sauce, sprinkle with grated parmesan. Alternate layers until ingredients are used up. Last layer: eggplants, sauce, layer of grated cheese. Bake in a preheated oven at 170–180 degrees for about 30 minutes.
- Olive oil: 3 tablespoons
- Tomatoes: 0.5 kg
- Mozzarella cheese: 250 g
- Grated Parmesan cheese: 100 g
- Eggplants: 4 pieces