EGGPLANT PARMIGIANA | Melanzane alla Parmigiana

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Cut the eggplants lengthways into strips, lay them in a bowl, sprinkle with salt and leave to rest for 20 minutes.
2. Dredge each strip in flour on a sheet of foil, pressing gently, after patting it dry with paper towel.
3. Fry the strips in hot vegetable oil until they start to brown, then drain on paper towels.
4. For the sauce, heat extra virgin olive oil in a deep pot, add the chopped carrot and onion and cook until golden.
5. Add the tomato polpa and a pinch of rock salt, stir well, then add the basil leaves and stir through.
6. Cook the sauce for about 20 minutes, stirring every few minutes, until thick but not too dry; then remove from the heat.
7. Preheat the oven to 180 degrees.
8. Spread a thin layer of sauce over the bottom of a rectangular baking tray.
9. Layer eggplant strips side by side with no gaps, add more sauce (generously into all four corners), then sprinkle with mozzarella and grate Parmigiano over it.
10. Repeat with another layer of eggplant, sauce, mozzarella and Parmigiano, then make a final layer of eggplant and sauce topped with only Parmigiano.
11. Bake for 30 to 40 minutes, depending on your oven.
12. Let the dish cool for 15 to 20 minutes, then cut into strips or squares and serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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