Eggplant Parmigiana

La storia di questo piatto

Parmigiana di melanzane is Italy's most generous act of layering, aubergine, tomato and melted fiordilatte stacked into something far greater than its parts. Its soul is Sicilian passion, the deep, sun-soaked warmth of the South pressed into every slice.

Ingredienti

• 1.5 kg Eggplant
• 700 ml Tomato passata
• 300 g Mozzarella (fior di latte), well drained
• 100 g Grated Parmigiano Reggiano
• 40 ml Extra virgin olive oil
• 500 ml Peanut oil for frying
• 30 g Coarse salt (for the eggplant)
• 4 g Fine salt (for the sauce)
• 15 leaves Fresh basil
• 2 cloves Garlic
• 3 pcs Eggs
• 100 g Flour

Preparazione

1. Slice the eggplant lengthwise into 0.8-1 cm thick slices. Place them in a colander in layers, sprinkling coarse salt on both sides (about 30 g in total). Set a plate with a weight on top and let them rest for 30 minutes: the salt draws out water and bitterness. During this time, prepare the sauce and set the mozzarella to drain (next steps).
2. While the eggplant rests, cut the mozzarella into pieces and let it drain in a colander in the refrigerator for at least 30 minutes. Then prepare the sauce: heat the extra virgin olive oil in a medium pot over medium heat. Crush the garlic cloves, add them to the hot oil and let them flavor the oil for 1 minute without burning. Pour in the passata, add 5 torn basil leaves by hand and the fine salt. Lower the heat and simmer gently for 15 minutes, until the sauce reduces. Remove the garlic, taste and adjust the salt only if needed (mozzarella and Parmigiano are already salty), turn off the heat and keep the sauce covered, to be used warm for assembling the layers. Variation: instead of garlic you can use half a finely chopped onion, as in many Sicilian versions.
3. Rinse the slices under cold water to remove the salt. Gently press them between your hands to squeeze out the water, then dry them well with paper towels on both sides until they feel dry to the touch. Taste a corner of a raw slice: if it is still too salty, rinse again.
4. Put the flour on a plate and beat the eggs in a bowl with a fork (Neapolitan variation: in the simpler Sicilian version you can fry the slices just floured or plain). Heat the peanut oil in a wide pan with high sides, about 1-2 cm deep, to 170-175°C: use a kitchen thermometer, or a breadcrumb dropped in the oil should sizzle immediately and rise to the surface without darkening. Dip each slice in the flour, shaking off the excess, then in the egg, and fry in batches, 3-4 slices at a time without overcrowding the pan, 2-3 minutes per side, until golden. Drain on paper towels. Filter or refresh the oil halfway through frying if you see burnt residue, and let the oil return to temperature between batches.
5. Preheat the oven to 180°C conventional. In a baking dish of about 24x30 cm, spread a spoonful of sauce on the bottom. Arrange a layer of slightly overlapping eggplant, then some sauce, well-drained mozzarella pieces, Parmigiano and a few fresh basil leaves (the remaining 10 leaves, distributed among the layers). Repeat for 3-4 layers. Finish with sauce and a generous sprinkling of Parmigiano.
6. Bake on the middle rack at 180°C conventional for 30-35 minutes. It is ready when the surface is golden and the edges bubble. Check through the glass without opening the oven.
7. Remove from the oven with oven mitts and let the dish rest at room temperature, uncovered, for at least 15 minutes: the layers settle and the parmigiana can be cut into clean portions. Serve warm.