Eggplant parmigiana, in Italy it’s nothing like what you find now. we never breaded the eggplant at first. Second, we omitted mozzarella cheese from the recipe.
Is there no mozzarella cheese? How can it be eggplant parmigiana without mozzarella cheese?
I can imagine you asking that if the dish was called eggplant mozzarella. But there’s a reason it’s named this way: it should be cooked with a lot of Parmigiana cheese.
This meal was enhanced by the addition of Mozzarella cheese and anything else labeled “Parmigiana” in the United States.
So this is a traditional recipe made by Italians. It’s easy to make, authentic, and delicious. The eggplant’s flavor shines through without being masked by the breading. Fresh ingredients and a fine Parmigiano Reggiano cheese are the key to this dish’s success.
Also, we serve mainly for an appetizer and served at room temperature or cold.
This is a traditional recipe made by Italians. It's easy to make, authentic, and delicious. The eggplant's flavor shines through without being masked by the breading. Fresh ingredients and a fine Parmigiano Reggiano cheese are the keys to this dish's success.
Wash the eggplant and cut it into 1/4-inch slices. Season each side lightly with salt and place in a colander. Allow for at least an hour of draining by placing a plate on top of the eggplant and weighing it down.
Using a paper towel, blot the liquid off each eggplant. Heat an inch of oil in a big skillet and cook the slices until golden brown on both sides. As needed, add more oil. To absorb the oil, place the fried eggplant on a platter lined with paper towels. To extract as much oil as possible, place a layer of paper towel between each layer of eggplant.
Place a thin layer of tomato sauce on the bottom of a plate or Pyrex pan to just cover the dish.
Spread a layer of eggplant on top, then top with another layer of sauce basil and Parmigiana cheese.
Repeat until all of the eggplants is used up, then finish with a layer of sauce and a generous sprinkle of Parmigiana cheese. and lot of basil.