Eggplant Parmigiana

Both Napoli and Sicily both claim this famous antipasti. (both are correct, as they were once both the same kingdom?)

Serves 4-6

4 MED EGGPLANTS

FINE SEA SALT

1/2 + 2 TBLS LIQUID GOLD MED OR ROBUST EXTRA VIRGIN OLIVE OIL

1 SMALL ONION, THINLY SLICED

1 GOOD SIZE GARLIC CLOVE

2 1/2 CUPS STRAINED TOMATOES

10 FRESH BASIL LEAVES

2/3 CUPS FINELY GRATED PAMESAN CHEESE

7 OZ MOZZARELLA CHEESE, SLICED

1. CUT THE EGGPLANS LENGHWISE INTO SLICES 1/2 IN, SPRINKLE WITH SALT. SET ASIDE FOR 30 MINS, RUB AWAY EXCESS SALT WITH PAPER TOWELS.

2. PREHEAT THE OVEN TO 400F

3. IN A LARGE SKILLET, HEAT 1/2 CUP OF THE OLIVE OIL OVER MEDIUM-HIGH HEAT. WORKING IN BATCHES, FRY THE EGGPLANT SLICES UNTIL GOLDEN ON EACH SIDE, ABOUT 3 MINUTES. PLACE THEM ON PAPER TOWELS TO DRAIN THE EXCESS OIL. SET ASIDE.

4. MEANWHILE, IN A MEDIUM  SAUCEPAN, HEAT TRHE REMAINING  2 TBSP OLIVE OIL OVER MEDIUM HEAT. ADD THE GARLIC AND ONION AND SAUTE UNTIL TRANSLUCENT, ABOUT 3 MINUTES. ADD THE TOMATOES, A PINCH OF SALT, AND THE BASIL LEAVES. COVER AND COOK ON LOWNUNTIL THE TOMATO SAUCE IS THICKENED, 10-15 MINS.

5. POUR A LADLE OF THE TOMATO SAUCE INTO A 9 x13 BAKING DISH. BUILD LAYERS IN THIS ORDER: FRIED EGGPLANT, TOMATO SAUCE, PARMESAN, AND MOZZARELLA. REPEAT THE PROCESS, ENDING WITH A LAYER OF TOMATO SAUCE AND PARMESAN

6. BAKE UNTIL BUBBLING AND GOLDEN BROWN, ABOUT 25 MINUTES. LET SIT AT ROOM TEMPERATURE FOR 10 MINUTES, THEN SERVE.


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