ItalianCampanian
Eggplant Parmigiana
by Cucina con Ruben · 548K subscribers on YouTube
Classic Neapolitan recipe of fried eggplant layered with tomato sauce, mozzarella, Parmesan, and basil, baked until golden.
- Cook
- 40 min
- Servings
- 6
- Difficulty
- medium
Ingredients
12 items- 1 lTomato PassataTomato passata
- 2 pcsEggplantsEggplants
- 500 gMozzarellaMozzarella cheese
- 200 gParmigiano ReggianoParmesan cheese
- 2 pcsEggsEggs
- OnionHalf a small onion
- GarlicA little garlic
- FlourFlour, for batter
- Seed OilVegetable oil for frying
- SaltSalt
- PepperBlack pepper
- BasilFresh basil leaves
Method
- Prepare the sauce: sauté chopped onion and garlic in oil, then add tomato passata and simmer.
- Prepare the batter: mix eggs, water, and flour until smooth.
- Slice eggplants into 1 cm thick slices.
- Dip eggplant slices in batter, then deep fry in abundant hot oil until golden. Drain on paper towels.
- Chop mozzarella and pat dry with paper towels to remove excess moisture.
- Assemble in a baking dish: spread a layer of sauce, then a layer of fried eggplant, then mozzarella, Parmesan, pepper, and basil. Repeat layers, finishing with a top layer of only Parmesan.
- Bake at 200°C (400°F) for 40 minutes.
- Let cool slightly, then serve.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
