Parmigiana

by Irene

Ingredients

  • For the Tomato Sauce:
  • 2 cans (14 oz each) of crushed tomatoes 1 onion, finely chopped
  • 2-3 garlic cloves, minced Fresh basil leaves, torn
  • Salt and pepper to taste Extra-virgin olive oil
  • For the Eggplant Layers:
  • 2-3 large eggplants Salt
  • All-purpose flour, for dredging Eggs, beaten
  • Bread crumbs
  • Olive oil, for frying
  • For Assembling:
  • Fresh mozzarella cheese, Grated Parmesan cheese Fresh basil leaves, for
  • garnish

Tomato Sauce:

  1. In a saucepan, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the minced garlic and cook for a minute until fragrant.
  3. Pour in the crushed tomatoes and season with salt and pepper. Simmer the sauce over low heat for about 20-30 minutes, stirring occasionally. Add torn basil leaves and adjust the seasoning. Set the sauce aside.

Eggplant Layers:

  1. Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of each slice and let them sit for about 30 minutes. This helps draw out excess moisture and bitterness.
  2. Rinse the eggplant slices and pat them dry with paper towels.
  3. Dredge each slice in flour, dip in beaten eggs, and then coat with bread crumbs.
  4. Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides. Place the fried slices on paper towels to remove excess oil.

Assembling:

  1. Preheat the oven to 375°F (190°C).
  2. In a baking dish, spread a thin layer of tomato sauce.
  3. Arrange a layer of fried eggplant slices over the sauce.
  4. Top the eggplant slices with some sliced mozzarella, grated Parmesan, and a drizzle of tomato sauce.
  5. Repeat the layers: eggplant, cheeses, and sauce, until all ingredients are used. Finish with a layer of sauce and a generous amount of grated Parmesan on top.
  6. Bake the parmigiana in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
  7. Once out of the oven, let the parmigiana rest for a few minutes before cutting into it.
  8. Garnish with fresh basil leaves before serving.

Serve warm, and enjoy the rich and comforting flavors of Sicilian Eggplant Parmigiana!