Eggplant parmigiana

By GialloZafferano · 120 min

Ingredients

Instructions

1. Make the sauce: sauté the chopped onion in enough olive oil to cover the pan for a couple of minutes, stirring often, then add the tomato passata, salt, and basil leaves.
2. Rinse the passata carton with a little water, add it to the pot, and simmer over low heat for 45 to 50 minutes.
3. Meanwhile, cut the fiordilatte into small cubes, set aside one piece for later, and put the cubes in a colander over a bowl, covered, to drain excess whey.
4. Trim the eggplants and slice them lengthwise 4 to 5 mm thick.
5. Fry the slices a few at a time in peanut oil preheated to 170°C until slightly golden, then drain on paper towels. Add more paper towels as needed.
6. Spread some sauce in a 20 x 30 cm baking dish, then layer eggplant slices, sauce, drained mozzarella cubes, grated Parmigiano and basil, alternating the slices' direction each layer.
7. Finish with sauce, the reserved mozzarella broken into pieces by hand, and grated Parmigiano. Bake in a preheated static oven at 200°C for about 30 minutes.
8. Let it rest for 15 to 20 minutes before serving.

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

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OnionCheeseParmesan cheeseEggplantPassata