Eggplant parmigiana is one of the most beloved dishes of Italian cuisine. Rich, tasty and enveloping, this dish has disputed origins between Campania, Sicily and Emilia, but one thing is certain: it is delicious. Today I propose the classic version, fried, with tomato sauce, mozzarella and Parmigiano Reggiano. A real treat!
Ingredients
- Power 792,10 (Kcal)
- Carbohydrates 43,32 (g) of which sugars 12,19 (g)
- Proteins 29,15 (g)
- Fat 59,34 (g) of which saturated 19,71 (g)of which unsaturated 27,46 (g)
- Fibers 12,44 (g)
- Sodium 972,19 (mg)
Indicative values for a portion of 625 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
Prepare the aubergines: wash the aubergines, cut them lengthwise into slices about 5 mm thick. Arrange them in layers in a colander, sprinkling them with coarse salt between each layer. Let them drain for at least 30 minutes to eliminate the bitterness and excess water.
Fry the aubergines: after resting, dry the aubergines with kitchen paper, flour them lightly and fry them in very hot seed oil until golden. Drain them on absorbent paper.
Make the sauce: in a pan, sauté the finely chopped onion in extra virgin olive oil. Add the tomato puree, a pinch of salt, pepper and a few basil leaves. Cook over medium-low heat for about 20-25 minutes.
Assemble the parmigiana: cut the mozzarella into slices and let it drain well. In a lightly greased baking dish, spread a first layer of sauce, then one of aubergines, mozzarella and grated Parmesan. Repeat until all the ingredients are used up, finishing with sauce and a generous sprinkling of grated Parmesan.
Oven cooking: cook in a static oven preheated to 356 F for 35-40 minutes, until the surface is golden brown and gratinated.
Let it rest: let it cool for at least 30 minutes before serving. The parmigiana is even better if it rests for a few hours, or even the next day!
Conservation
Store the eggplant parmigiana in the refrigerator covered with cling film for 1-2 days.
Frequently Asked Questions (FAQ)
Can I use grilled eggplant instead of fried?
Yes, it is a lighter variant. Just grill them on a hot plate without oil. The parmigiana will still be tasty, even if less “rich”.
Do I always have to salt and drain the aubergines?
It is not mandatory, but it is recommended, especially if the eggplants are large or out of season. It helps eliminate the bitterness and make them less watery during cooking.
Can I prepare it in advance?
Absolutely! In fact, it tastes even better the next day, when the flavors have blended well. It can be stored in the fridge for 2-3 days.
Can I freeze eggplant parmigiana?
Yes, you can freeze it already cooked. Cut it into portions and store in airtight containers. It will keep for up to 2 months. Defrost in the fridge and then reheat in the oven.
What cheese can I use besides Parmesan?
You can use Grana Padano, Pecorino for a stronger flavor, or add smoked provola or scamorza instead of mozzarella.
Varied doses for servings