Original Eggplant Parmigiana Recipe
Appetizer, Main Course
antipasti, eggplant rolls, italian sauce, Naples, sicilian dish
salt and pepper
fresh basil leaves
medium-large size eggplants
grated Parmigiano Reggiano cheese or Pecorino cheese
Wash and dry the eggplants, cut them with a mandolin by length.
Place the slices inside a colander and sprinkle with a little bit of coarse salt.
Leave it like this for at least 1 hour.
Meanwhile, take care of the sauce.
In a large saucepan, pour a drizzle of extra virgin olive oil and add the chopped onion, let it brown lightly.
Pour the tomato puree and cook for at least 30 minutes, adding salt and pepper.
Heat plenty of sunflower oil.
Rinse the aubergine slices and squeeze them with your hands, being careful not to break them.
Fry them in hot oil and then dry on absorbent paper:
On a serving plate sprinkle a little sauce on the first layer, arranging the eggplants slices horizontally.
Cover them with sauce and sprinkle with parmigiano cheese.
Repeat the same procedure, this time arranging the aubergines vertically, repeating the step with the sauce and then the parmigiano.
Continue in this way to form the layers, inverting the sense of the eggplants each time. On the last layer, pour the remaining tomato puree and sprinkle with parmigiano.
You can garnish with basil leaves.
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