ItalianCampanian
Parmigiana Scomposta
A deconstructed take on classic Parmigiana, featuring pan-seared tomato, fried eggplant, crispy breaded mozzarella, fresh basil, and Parmesan cheese.
- Difficulty
- medium
Ingredients
11 items- EggplantSliced and salted to draw out bitterness
- SaltFor salting eggplant and seasoning tomato
- TomatoThick slices for pan-searing
- 1 pcsGarlic1 clove cut into 3 pieces
- Extra Virgin Olive OilFor frying and pan-searing
- Fiordilatte (Mozzarella)Thickly sliced, then breaded and fried
- FlourFor dusting mozzarella before egg wash
- 2 pcsEggBeaten with a drop of water for breading
- BreadcrumbsFor coating mozzarella
- BasilFresh leaves, scattered between layers
- Parmigiano ReggianoGrated, to finish the dish
Method
- Cut the eggplant into slices and arrange them in a colander in layers, salting each layer. Place a plate with a weight on top and let sit for 10–30 minutes to draw out bitterness and excess moisture.
- Cut the tomato into thick slices. Cut a garlic clove into three pieces.
- In a non-stick pan, add the garlic pieces and a drizzle of extra virgin olive oil. Place the tomato slices in the pan and season with salt. Cook until the tomato is seared on both sides.
- Cut the fiordilatte mozzarella into thick slices. Lightly flour each slice.
- Beat two eggs with a drop of water. Dip each floured mozzarella slice into the egg, then coat thoroughly with breadcrumbs, pressing lightly. Set aside.
- Fry the breaded mozzarella slices in hot oil until golden brown on both sides. Drain on paper towels.
- Dry the salted eggplant slices with paper towels. Fry them in extra virgin olive oil until golden and crisp. (Optionally, you can also flour the eggplant slices before frying for a different crust.)
- Assemble the dish: layer the fried eggplant, seared tomato slices, and fried mozzarella. Scatter fresh basil leaves over each layer and finish with grated Parmesan cheese.
- Serve immediately while hot and crispy.