Eggplant parmigiana, parmigiana di melanzane, is the ultimate italian comfort food!
The layers of fried eggplant (or aubergines if that's what you call them), mozzarella cheese, and parmesan baked together with a simple tomato sauce simply taste like heaven.
It may take some time and a few steps to make the perfect parmigiana, but it helps that you can break the work into chunks, and over a couple days if you prefer.
Even better, you can make your eggplant parmigiana in large batches and freeze it for another day: all you will need to do is heat them up in the oven and your meal will be ready!
All you need are a few tricks to make the perfect parmigiana di melanzane - this recipe will help you become a pro!
for 4 servings
Cut the eggplant into slices; layer them in a colander and place the colander in a salad bowl that can hold it.
Between each layer of eggplant sprinkle coarse salt, place a plate on the layers of eggplant and a weight on the plate.
After at least an hour, the eggplants will have lost their vegetation liquid and will be less bitter.
Rinse the eggplants under running water to remove excess salt, squeeze them without breaking them and dry them with paper towels. In a frying pan, heat the oil (seed oil for frying) and fry the eggplants, a few at a time. Place them to dry in a dish with absorbent paper to remove excess oil.
Place a ladleful of sauce in an ovenproof pan and make a first layer of eggplant, sauce, mozzarella cut into slices or cubes and grated cheese. Continue in this manner until the pan is filled.
Finish by covering everything with the sauce and a final sprinkling of grated cheese.
Preheat oven to 200°C (390°F).
Bake the eggplant parmigiana for 30 minutes and until the surface is nice and golden and slightly crispy.
Allow to rest a few minutes before serving.