ItalianCampanian
Eggplant Parmigiana
by Chef Max Mariola · 1.1M subscribers on YouTube
My delicious Eggplant Parmigiana recipe, a classic dish of Italian tradition.
- Difficulty
- medium
Ingredients
11 items- EggplantsSlice into thick steaks
- SaltFor drawing out water and seasoning
- Extra Virgin Olive OilUse good quality for sauce and frying
- Spring OnionFinely chopped
- GarlicGrated
- BasilStems for sauce, leaves for layering
- WaterA little
- Tomato PassataItalian tomato puree
- Black PepperTo taste
- Parmigiano ReggianoGrated, generous amount
- FiordilatteFresh mozzarella variety
Method
- Slice the eggplant into thick steaks.
- Salt the slices and place a weight on them to draw out excess water.
- Meanwhile, prepare the sauce: sauté spring onion and grated garlic in extra virgin olive oil. Add only the basil stems, a little water, and Italian passata. Season with salt and black pepper. Cook until thickened.
- Fry the eggplant slices in extra virgin olive oil until golden on both sides.
- Grate a generous amount of Parmesan cheese.
- In a baking dish, layer tomato sauce, fried eggplant, Parmesan, fiordilatte mozzarella, and fresh basil leaves.
- Repeat layers until all ingredients are used, finishing with a layer of Parmesan.
- Bake at 220°C until the cheese is melted and bubbly.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
