Today I suggest a recipe that will dress your plates for a celebration, some eggplant Parmesan that are as easy to make as they are delicious. This preparation from Italian cuisine, a classic recipe from the south of the country, is a true Mediterranean gem. The parmiggiana de melanzane, is a kind of lasagna or eggplant pie, in which this vegetable is the absolute star, with a masterful result.
The secret of this dish is to make it with fresh ingredients, aromatic, and of good quality. From there, all you need is a good knife or a good mandoline to cut the eggplants into slices of the same thickness. The tomato sauce, cheese and basil will be the perfect complement that we will layer between the eggplant slices. I assure you that there is no combination of flavors as exquisite as this.
I won't keep you waiting any longer. Here is the recipe for these spectacular eggplant Parmesan.
Shallow casserole Efficient BRA
Ingredients for 4 people
- 700 g eggplants
- 700 g crushed tomato
- A few fresh basil leaves
- AOVE
- 50 g grated Parmesan cheese
- 100 g grated mozzarella or sliced
- 1 large egg
- A splash of milk
- Salt and pepper to taste
Directions
- Wash the eggplants well and cut them into slices about half a centimeter thick, approximately, with a sharp knife or a kitchen mandoline.
- Salt the eggplants and leave them in a colander for about 30 minutes.
- Pour a drizzle of AOVE into the cazo inox Profesional and when the oil is hot, add the crushed tomato together with a few fresh basil leaves and season with salt and pepper to taste. Cook over medium-high heat for about 20 minutes, until it has thickened and no water is visible. Set aside.
- Heat the Infinity non-stick flat grill and brush on a little extra virgin olive oil. With a bit of paper towel, pat the eggplant slices dry and cook them on the grill on both sides. Once they’re all ready, set aside.
- Preheat the oven to 180 °C and begin assembling the dish in the Efficient Shallow Casserole 20 cm.
- Put 1/4 of the tomato sauce, cover it with a layer of eggplant slices so there are no gaps and the slices cover the tomato sauce. Next add the grated Parmesan first and on top the grated or sliced mozzarella. Sprinkle with fresh basil (you can use whole leaves or chopped).
- Repeat again making several layers, until all the ingredients are used, reserving a little tomato to cover the pie.
- Lightly beat the egg with a little milk and mix it with the reserved tomato. Season with salt and pepper to taste and pour it over the pie. Cover with grated cheese and bake for 30 minutes at 180 °C on the top rack of the oven.
- Serve immediately, decorated with a few fresh basil leaves or chopped basil sprinkled on top and accompany with a good bread.
Notes
- Use the variety of eggplant you like most or the one you find at the market. Each will bring its own nuances to the recipe, making it different but equally delicious.
- You can also swap the Parmesan for pecorino cheese, a cheese made from sheep's milk with a slightly stronger, but very interesting, flavor.
- This recipe looks fantastic assembled, baked and presented in individual portions.
