There isn’t an official recipe for Italian Aubergine PARMIGIANA but many variations all tasty and delicious that are handed down in all families.
Today’s recipe is the classic Aubergine Parmigiana with fried aubergines that my grandmother, of Sicilian origins, has always prepared: the Aubergine PARMIGIANA Best Recipe!
A simple, authentic, tasty recipe: tomato sauce, mozzarella, basil and obviously fried aubergines.
The various layers are at the same time compact and soft, the fork sinks between the different textures, you can smell the basil and then as soon as you taste it, the irresistible fried aubergines and the stringy mozzarella conquer you.
It is not a diet dish but if you decide to eat it then you must for once not count the calories and fry the aubergines, because you could also cook them on the grill but it is not the same thing.
Like all the classics of Italian cuisine, there are hundreds of variations: with hard-boiled eggs, without tomatoes, and then all the versions prepared with other types of vegetables such as zucchini, potatoes, or squash.
This further demonstrates that it is a successful dish
Aubergine PARMIGIANA Grandma Recipe
Ingredients
Tools
Steps
Prepare aubergines
Wash the aubergines, remove the stalk, dry them.
Slice thin with a sharp knife.
Put the eggplant slices in the colander and lay in layers sprinkle with coarse salt.
Put a weight on the aubergines and leave to rest for an hour.
After this time, rinse under water to remove salt and dry.
Prepare gravy
Put a tablespoon of extra virgin olive oil and the finely chopped onion in a pan.
Leave to dry, then add tomato puree, season with salt and cook over low heat for about 10 minutes.
Turn off the stove and break up a few basil leaves inside.
Fry eggplant
The oil must be at the right temperature, it must be around 338 F.
Fry aubergines a few at a time.
Turn both sides, they must be golden.
As soon as they are ready, remove and let excess oil drain into a dish covered with absorbent paper.
Compose aubergine parmigiana
Take a baking tray and spread a few tablespoons of tomato sauce on the bottom.
Place a layer of fried aubergines on top, sprinkle with grated Parmesan cheese and sprinkle diced mozzarella, finally cover with more sauce.
Continue to form layers always in this order: eggplant, parmesan, mozzarella, tomato sauce until all the ingredients are used up.
Over the last layer pour the tomato puree, the mozzarella cubes and plenty of Parmesan.
Bake at 392 F in the oven for about 40 minutes.
When cooked, take it out of the oven and let it rest for a few minutes before serving.
STORAGE
Aubergine PARMIGIANA can be stored in the refrigerator for 2 – 3 days.
It can also be frozen both raw and cooked.
If you freeze the aubergines then you can put them in the oven without the need to defrost.
NOTE
You can use both long and round eggplants.
It is important to cut the aubergines thin.
Covering the aubergines with salt allows you to eliminate the bitter taste typical of aubergines.
Instead of mozzarella you can use cheddar mild.
After Aubergine PARMIGIANA is cooked, it is best if it rests so it congeals slightly.
Varied doses for servings