Eggplant Parmigiana

By GialloZafferano · 90 min

Ingredients

Instructions

1. Make the sauce: finely chop the onion, put it in a saucepan with a drizzle of oil and sauté gently for about 8 minutes.
2. Add the tomato purée and a little water, then salt and stir.
3. Cover and cook on low heat for about 30 minutes, stirring now and then; in the last few minutes, leave the lid slightly open so the sauce thickens.
4. Wash and trim the eggplants, then slice them lengthwise to about 1/4 inch thick.
5. Heat a grill pan and grill the eggplant slices for 2 minutes per side on high heat, until grill marks show.
6. Set the grilled eggplant aside. Tear the mozzarella by hand and place it in a strainer over a bowl to drain off excess liquid.
7. Spread a layer of sauce on the bottom of an 11x8 inch baking dish.
8. Lay the grilled eggplant slices on the sauce, slightly overlapping, then cover with more sauce and torn basil leaves.
9. Sprinkle with plenty of grated cheese and scatter the torn mozzarella. Repeat for 2 more layers, starting each with grilled eggplant.
10. Finish the top layer with grated cheese and a drizzle of oil only, with no mozzarella.
11. Grind pepper over the top, then bake at 392°F on the middle rack of a preheated conventional oven for about 50 minutes.
12. Let it rest briefly, garnish with fresh basil if you like, and serve hot or at room temperature.

Summarized from GialloZafferano's video. Watch it for the details.

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OnionCheeseTomatoMozzarella cheeseEggplant