ItalianCampanian
Eggplant Parmigiana
by Chef Max Mariola · 1.1M subscribers on YouTube
A classic Italian eggplant parmigiana with fried eggplants, tomato sauce, mozzarella, and parmesan, baked to perfection. Best served the next day.
- Cook
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
11 items- 1.5 kgEggplantsfirm and glossy
- 700 gPeeled Datterini Tomatoespeeled cherry tomatoes
- 500 gAgerola Fiordilattea fresh mozzarella-like cheese from Agerola
- Parmigiano Reggianograted, to taste
- Basilfresh leaves and stalks
- Oniona small onion, chopped
- Flourfor dusting the eggplants
- 1 pcsGarlic1 clove
- 1 lFrying Oilpeanut or extra virgin olive oil
- Extra Virgin Olive Oilfor the sauce and finishing
- Saltfine salt, to taste
Method
- Slice the eggplants into rounds, salt them lightly, and let them release water for about 30 minutes.
- In a pan, sauté a clove of garlic and some chopped onion in extra virgin olive oil. Add basil stalks for flavor.
- Add the peeled datterini tomatoes, season with salt, and cook the sauce slowly until thickened.
- After the eggplants have released water, dust them evenly with flour.
- Heat frying oil (peanut or extra virgin olive oil) and fry the eggplants until golden on both sides. Drain on paper towels.
- Slice the fiordilatte cheese into thin pieces.
- Preheat the oven to 180°C (350°F).
- Assemble the parmigiana: spread a thin layer of sauce on the bottom of a baking dish, then layer fried eggplants, slices of fiordilatte, fresh basil leaves, and a generous sprinkle of grated Parmigiano Reggiano. Repeat the layers until all ingredients are used, finishing with a top layer of sauce, basil, and Parmigiano.
- Bake for 20–30 minutes, until golden and bubbly.
- Allow to rest for a few minutes before serving. It is also excellent at room temperature or reheated the next day.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
