Here is one of the most typical and well-known dishes throughout Italy: the eggplant parmigiana! A recipe shared and disputed from the north to the south of Italy, from Emilia Romagna, to Campania, to Sicily!
Even on the name of the recipe, there is no agreement: it could be a derivation from the way of alternating the vegetables in layers (in fact called in the manner of the Parmesan) or it could derive from a word in Sicilian!
But whatever the origin of the name, this recipe, with very few ingredients, such as tomato, eggplant, basil and cheese, deserves a special place on the table for its all-Mediterranean flavor!
- 3 medium long eggplants
- 300 gr of peeled tomatoes
- 1 onion
- 150 gr of grated cheese
- 250 gr of mozzarella or provolone
- fry oil
- extra virgin olive oil
- salt and pepper
- 4-5 basil leaves
- Start with the sauce: clean and chop the onion, brown it for a couple of minutes in a pan with a little oil, stirring often so as not to burn it, then add the tomato puree. Season with salt and add the basil leaves. Cook over low heat.
- In the meantime, cut the mozzarella or provolone into cubes (if you use mozzarella, let the excess whey drain).
- Switch to the eggplants, clean and trim them, sliced lengthwise to obtain thick slices. Fry them in hot oil.
- Now move on to the final composition: start by pouring a little sauce into a baking dish and form the first layer by arranging the eggplants slices, pour the tomato sauce, distribute the cheese cubes. Sprinkle with grated cheese and basil leaves. Start over, until you finish all the ingredients.
- Bake in a static oven, already hot at 200°, for about 30 minutes.
- After the cooking time, let it rest for 15-20 minutes before serving your eggplant parmigiana!