Italian cuisine is said to be the most flavorful, with the simplest ingredients highlighted in sensational combinations. An example is the combination of eggplant and cheese, tomato sauce seasoned with basil and garlic.
The eggplant parmigiana recipe, known as “Parmigiana di Melanzane”, originates from the rural areas of Italy, Emilia-Romagna, Campania and Sicily. The dish gets its name from the abundance of parmesan cheese, but the name comes from the layered appearance that resembles the window blinds of an Italian house. The classic recipe involves slicing the eggplant lengthwise and placing them on top of each other, but slicing the eggplant into rounds gives it a very pleasing appearance. Follow the ingredients and necessary steps below to prepare this delicious dish yourself.
Eggplant parmesan – ingredients
- 3 eggplants
- 3 tbsp olive oil
- 1 yellow onion
- 4-5 cloves of garlic
- 1 teaspoon dried oregano
- 400 g pureed tomatoes + 3 fresh tomatoes
- salt and pepper, freshly ground
- 6-8 fresh basil
- 200g parmesan cheese
- 200 grams of mozzarella cheese
Eggplant parmigiana – how to prepare
As with other recipes where the star ingredient is eggplant, preparation begins. Arrange the eggplants on a flat plate, sprinkle with salt, and let rest for 10-12 minutes. Pat them dry and lightly oil them with a paper towel. Heat a skillet or grill and broil until the beignet slices penetrate easily. Set them aside and deal with the other ingredients.
Heat a frying pan with 2 tablespoons of olive oil. Add minced onion and minced garlic. Stir the ingredients in the pan for 5-6 minutes until vitrified. Add the tomato puree and simmer the sauce until thickened. While boiling, add salt, pepper, oregano and basil leaves. Add a little of each until the flavors of the sauce are blended. Allow the sauce to cool before using.
Cut the tomatoes and mozzarella into rounds and grate the Parmesan cheese.