Eggplant Parmesan

Eggplant Parmigiana - A Tasty Delicacy

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6-8

Overview:
Eggplant Parmigiana is a classic recipe, full of flavors and textures, combining tender eggplants with rich tomato sauce, mozzarella cheese, and savory parmesan. This specialty, with deep roots in culinary tradition, is perfect for lunch or dinner but can also be an excellent choice for a festive meal. Whether you enjoy it alone or with family and friends, each slice promises to delight your taste buds.

Nutritional benefits:
Eggplants are rich in antioxidants, vitamins B6 and K, and have a high fiber content, making them ideal for a healthy diet. Parmesan and mozzarella add protein and calcium, contributing to a nutritious and satisfying dish.

Ingredients:
- 6 large eggplants
- 200 g all-purpose flour
- 3 eggs
- 200 g breadcrumbs
- 1 small onion
- 800 ml tomato sauce (preferably homemade)
- 400 g parmesan (grated)
- 250 g mozzarella (cubed)
- Salt, to taste
- Oil for frying
- Olive oil

Necessary utensils:
- Rolling pin
- Colander
- Deep plate
- Frying pan
- Baking tray
- Oven

Step-by-step instructions:
1. Preparing the eggplants:
- Wash the eggplants under cold running water. Slice them into approximately 1 cm thick slices, lengthwise.
- Place the eggplant slices in a colander and sprinkle with salt. Cover with a plate and add a weight on top (for example, a can). Let them sit for an hour to eliminate bitterness.

2. Preparing the tomato sauce:
- In a frying pan, add a tablespoon of olive oil and sauté the finely chopped onion until it becomes translucent.
- Add the tomato sauce and let it simmer over low heat for about 45 minutes, stirring occasionally.
- Finally, season with salt and let the sauce cool slightly.

3. Preparing the eggplants for frying:
- After draining, rinse the eggplant slices under cold water to remove excess salt and dry them well with a kitchen towel.
- Prepare a space to pass the eggplants through flour, beaten egg, and breadcrumbs.
- In a bowl, beat the 3 eggs. Then, dip each eggplant slice in flour, then in the egg, and finally in the breadcrumbs.

4. Frying the eggplants:
- In a deep frying pan, heat the frying oil over medium heat.
- Fry the eggplant slices, 2-3 at a time, until they become golden and crispy. Place them on a paper towel to absorb excess oil.

5. Assembling the dish:
- Preheat the oven to 180 degrees Celsius.
- In a baking tray, spread a thin layer of tomato sauce. Place a layer of fried eggplants, followed by some tomato sauce, mozzarella cubes, and grated parmesan.
- Repeat the assembly process until all ingredients are used up. It is recommended to finish with a layer of sauce and parmesan on top for a golden and crispy crust.

6. Baking:
- Cover the tray with aluminum foil and place it in the oven. Bake for 30 minutes, then remove the foil and let it bake for another 15 minutes or until the cheese is melted and slightly browned.

7. Serving:
- Let the eggplant parmigiana cool for 10 minutes before slicing. This will allow the layers to settle and make serving easier.

Helpful tips:
- Tomato sauce: If you have time, try making the tomato sauce from scratch using fresh tomatoes or high-quality canned tomatoes. Adding fresh basil or oregano will enhance the flavors.
- Eggplants: If you want to reduce the amount of oil used, you can bake the eggplants in the oven instead of frying them. Place them on a baking tray lined with parchment paper, drizzle with olive oil, and bake at 200 degrees Celsius until soft.
- Variations: You can add additional vegetables, such as zucchini or bell peppers, between the layers of eggplant to add variety and color to the dish.

Frequently asked questions:
- Can I replace eggplants with another vegetable? Yes, zucchini or potatoes can be used as alternatives, but the cooking time and textures will vary.
- How can I store leftovers? Eggplant parmigiana keeps well in the refrigerator in an airtight container for 3-4 days. It can be reheated in the oven or microwave.
- What can I serve alongside parmigiana? This delicacy pairs perfectly with a fresh green salad or crusty bread. Additionally, a dry red wine can excellently complement the dish's flavors.

Personal note: Once, I tried adding a splash of truffle oil to the tomato sauce and was surprised at how much it enhanced the final flavor of the dish. I encourage you to experiment with your favorite spices and ingredients!

Enjoy your meal! Savor every bite of this classic recipe that will surely become a favorite in your kitchen!