Eggplant parmigiana. Classic recipes from Italian cuisine

It is said that Italian cuisine is the most flavorful, and the simplest ingredients are brought to life in sensational combinations. The combination of eggplant with cheese and tomato sauce seasoned with basil and garlic is one example.

The recipe for eggplant parmigiana, known as “Parmigiana di melanzane” comes from the Italian countryside of Emilia Romagna, Campania and Sicily. Although one would understand that the name of this dish is given by the large amount of Parmesan cheese added, the name comes from the layered appearance, which resembles the curtains on the windows of Italian houses. In the classic recipe, eggplant is sliced ​​lengthwise and placed in layers, but a very pleasing look is given by eggplant sliced ​​in circles. Follow below the list of ingredients and steps required to prepare this delicious dish yourself.

Eggplant Parmesan – Ingredients

  • 3 eggplants
  • 3 tablespoons olive oil
  • 1 yellow onion
  • 4-5 cloves of garlic
  • 1 teaspoon dried oregano
  • 400 gr tomato puree + 3 fresh tomatoes
  • salt and pepper, freshly ground
  • 6-8 fresh basil leaves
  • 200 gr parmesan
  • 200 grams of mozzarella

Eggplant Parmigiana – Method of preparation

As with any recipe where the main ingredient is eggplant, it starts with the preparation. Wash the eggplant well, clean and slice lengthwise, or into 1.5 cm thick circles. Place the eggplant slices on a flat plate, sprinkle salt on top and let sit for 10-12 minutes. Pat it dry, then with a paper towel and brush with a little olive oil. Heat a skillet or grill and brown the grape slices until they are easily absorbed. Set aside and mix with other ingredients.

Heat a skillet with two tablespoons of olive oil. Add the finely chopped onion and garlic cloves, which you finely chopped. Mix the ingredients in a saucepan for 5-6 minutes until they become glassy. Add the mashed tomatoes and cook the sauce until it thickens. While boiling, add salt, pepper, oregano and basil leaves. Add a little of each, just enough to season the sauce, lightly. Allow the sauce to cool before using.

Slice the tomatoes into circles, as well as the mozzarella, and grate the parmesan.

How to assemble eggplant parmigiana

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