Eggplant Parmesan

Today I propose a recipe that will dress up your festive dishes, eggplant parmesan that is as delicious as it is easy to make. This preparation of Italian cuisine, a classic recipe from the south of the country, is a true Mediterranean gem. Parmiggiana di melanzane is a kind of lasagna or eggplant pie , in which this vegetable is the absolute protagonist , with a masterful result.

The secret of this dish is to prepare it with fresh, aromatic, and good quality ingredients . From here, you just have to equip yourself with a good knife or a good mandolin to cut the eggplants into slices of the same thickness. The tomato sauce, cheese and basil will be the perfect complement that we will place between the layers of eggplant. I assure you that there is no combination of flavors as exquisite as this one .

I won't keep you waiting any longer. Here is the recipe for these spectacular eggplant parmesan.

Efficient BRA low saucepan

Ingredients for 4 people

• 700 g of eggplants
• 700 g crushed tomatoes
• A few leaves of fresh basil
• EVOO
• 50 g grated Parmesan cheese
• 100 g grated or sliced ​​mozzarella
• 1 large egg
• A splash of milk
• Salt and pepper to taste

Elaboration

1. Wash the eggplants well and cut them into slices approximately half a centimetre thick using a sharp knife or a kitchen mandolin.
2. Salt the eggplants and leave them in a colander for about 30 minutes.
3. Add a splash of EVOO to the Professional stainless steel saucepan and, when the oil is hot, add the crushed tomato along with a few fresh basil leaves and salt and pepper to taste. Cook over medium-high heat for about 20 minutes, until it has thickened and no water can be seen. Set aside.
4. Heat the Infinity non-stick grill and brush with a little EVOO. Using some kitchen paper, dry the eggplant slices and cook them on the grill on both sides. When they are all ready, set aside.
5. Preheat the oven to 180°C and begin assembling the dish in the 20cm Efficient shallow saucepan .
6. Put 1/4 of the tomato sauce on top, cover with a bed of eggplant slices, making sure there are no gaps and the slices cover the tomato sauce. Then add the grated parmesan first, and then the grated or sliced ​​mozzarella on top. Sprinkle with fresh basil (you can use whole leaves or chopped leaves).
7. Repeat again making several layers, until all the ingredients are used, reserving a little tomato to cover the cake.
8. Lightly beat the egg with a little milk and mix it with the reserved tomato. Season with salt and pepper to taste and put it on the cake. Cover with grated cheese and bake for 30 minutes at 180 °C in the upper part of the oven.
9. Serve immediately, garnished with a few fresh or chopped basil leaves sprinkled on top and accompanied by some good bread.

Grades

• Use the variety of eggplant that you like the most or the one you find at the market. Each one will add its own nuances to the recipe, making it different but equally delicious.
• You can also replace the Parmesan with Pecorino, a cheese made from sheep's milk with a slightly stronger but very interesting flavour.
• This recipe is very effective when assembled, baked and presented individually.