The eggplant parmesan is definitely a typical dish of the Italian tradition, whose origins are disputed between Campania, Emilia Romagna and Sicily.
It is a very tasty dish made with tomato sauce, eggplant, Parmigiano Reggiano and basil. Its preparation is very fast and simple, but the result is definitely very tasty.
- 1.5 kg of eggplant
- 1 and ¼ cup of Parmesan cheese
- 1.5 lt of tomato sauce
- basil leaves, to taste
- Extra virgin olive oil, to taste
- Salt, to taste
- Spiny seed oil, to taste
Start with the tomato sauce. For this preparation use an already prepared tomato sauce or make it when you need it. In this case, prepare a pan with oil and finely chopped onion along with a couple of cloves of garlic and cook your tomato sauce. If, instead, you want to give your eggplant parmesan even more intense taste, prepare yourself the tomato sauce.
For the preparation of tomato sauce use fresh tomatoes or peeled tomatoes, and cook them for about 10 minutes in a saucepan with extra-virgin olive oil and finely chopped onion and garlic.
After this time pass everything with a vegetable mill, thus obtaining the pulp of the tomato, and cook it for another 10-15 minutes on low heat. For the preparation of the eggplant parmesan, in fact, you need a tomato sauce very dense and not too liquid.
Once ready the tomato sauce, add salt and pepper to your taste and add a few leaves of basil. At this point prepare the other fundamental ingredient of the eggplant parmesan, the eggplant.
Deprive them of the peduncle, wash and then cut them into fairly thin slices.
At this point, once made all the slices of eggplant, put them in a colander and sprinkle them with a pinch of salt. Let them rest in this way for about an hour so that they can lose excess water inside them and especially so as to expel part of the bitter taste that often characterizes this type of vegetable.
When this time has passed, fry the eggplants. Take a large skillet and fill it with peanut oil.
Take a pyrex in which you want to serve your eggplant parmesan and sprinkle the bottom with some tomato sauce so as to create a bed for your eggplants, which in this way will avoid sticking to the bottom.
Now add a layer of eggplants and sprinkle with plenty of grated Parmesan cheese. Then add the basil leaves in small pieces and cover with the tomato sauce. Proceed in this way and in this sequence until you have finished your eggplant or until you have obtained the quantity of parmesan you want. The last layer should consist of tomato sauce sprinkled with Parmesan cheese.
At this point, put your eggplant parmesan in the oven for about 40 minutes at 400°F. After this time, your eggplant parmesan will be golden on the surface and ready to be baked.
The eggplant parmesan is a very tasty dish, to be served in any season of the year. The eggplant parmesan should be served hot or cold, so that you can also be prepared a few hours in advance of when you go to serve it.
Store the eggplant parmesan for a couple of days in the refrigerator closed in an airtight container or covered with cling film.
If you wish, freeze it to have at your disposal the taste of eggplant parmesan at any time. In this case, place the eggplant parmesan in the oven to heat for a couple of minutes after completely defrosting.