Eggplant Parmigiana
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.
- 2 large Eggplant
- 6 ounces vegetable Oil
- 6 pinches Salt
- 2 pinches Black Pepper
- 1 Basil Bunch
- 1 cup Homemade Tomato sauce
- 1/4 cups Parmigiano Reggiano
- Preparing Eggplant
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.
[caption id="attachment_800" align="alignnone" width="150"]
preperang eggplant[/caption]- Assembly
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.