Parmigiana
3 servings
60 minutes
Parmigiana is a classic dish of Italian cuisine, rooted in the culinary traditions of southern Italy. It combines rich flavors – tender, slightly sweet eggplants fried to a golden crust, a rich tomato sauce with a hint of acidity, aromatic parmesan, and delicate spices creating a harmony of tastes. Parmigiana is prepared in layers like an artistic composition where each ingredient plays its role. After baking, the cheese melts, enveloping the eggplants in a tender coating while the rich sauce permeates each layer. This dish is perfect as a standalone or as a side to meat or pasta.
1
Chop the onion finely, add it to the pot, pour in the tomato sauce, and add ½ teaspoon of salt and pepper.
- Onion: 0.5 piece
- Tomato sauce: 80 g
- Salt: 1 teaspoon
- Ground black pepper: pinch
2
Bring everything to a boil over medium heat and simmer for another 5 minutes, stirring.
3
Slice the eggplants into thin pieces (½ cm thick) without peeling.
4
Prepare the batter: mix the egg, water, and ½ teaspoon of salt. Gradually add flour – you may need more: the batter should be like liquid sour cream.
- Chicken egg: 1 piece
- Water: 0.5 glass
- Salt: 1 teaspoon
- Wheat flour: 1 glass
5
Dip the eggplants in batter, fry them in a large amount of vegetable oil over medium heat, and place them on a paper towel.
- Eggplant: 1 piece
- Vegetable oil: 1 glass
6
Turn the oven to maximum temperature.
7
Grate the Parmesan on a medium grater.
- Parmesan (Parmigiano Reggiano): 150 g
8
In a dish pre-greased with vegetable oil, layer: eggplants in an even layer (as close to each other as possible), tomato sauce, grated cheese – repeat several times. For convenience, you can visually divide the ingredients into 3-4 parts (depending on the size of the dish; in this case, a 20x20 cm shape will be optimal), pour the last layer with sauce so that it completely fills the dish.
- Eggplant: 1 piece
- Tomato sauce: 80 g
- Parmesan (Parmigiano Reggiano): 150 g
9
Bake in the oven at medium heat for 10-15 minutes. Since all the ingredients are already ready to eat, you just need to wait for the cheese to melt – this will be noticeable by the golden crust on top.
