Can you ever say no to eggplant parmigiana? No you can't if you like eggplant of course.
Eggplants are in season during summertime so there cannot be a better time to make this beautiful...wonderful classic Italian dish. My daughter is totally obsessed with it and as soon as she saw grandad's eggplants in the field she simply picked them and brought them to me: "Fai la parmigiana mamma". "Make me parmigiana".
When we are in Italy my children switch to Italian and my daughter even starts behaving like one; I guess this is because she plays with the local children of the village and pickes up the language and their behaviour too. Italian children play outside until late during the summer holidays, have lots of ice creams and are totally free... a dream! She thinks this is the best country in the world.
I am really pleased with how her Italian is coming along as she can now fluently read Italian books. The few Italian grammar lesson I gave her have helped a lot. She also uses and app called "Duolingo" which is free and it is excellent if you want to learn any language.
My parmigiana passed by daughter approval so I decided to post the recipe.
- Prep Time : 45 minutes
- Cook Time : 55 minutes
Wash the tomatoes, dice them and sprinkle them with salt.
Slice the onion finely and stir fry it in a pan with 2 tbsp of olive oil, add the tomatoes, 5 or 6 basil leaves and cook them over a gentle heat for about 45 minutes.
Whiz the tomatoes and reduce them to a puree.
Wash and trim the eggplants and slice them lenghtwise about 1/2 cm or 0,2 inch thick, sprinkle them with salt and let them rest for 20 minutes. Mop the water that they have released with a towel .
Heat plenty of frying oil in a pan and when it is very hot fry the eggplants turning them on both sides until golden then put them on a plate on a kitchen towel so that the excess oil will be absorbed.
Chop the mozzarella. Tear the basil leaves and leave a few for the final decoration.
Spread 4 tbsp of tomato sauce on a baking tray and cover it with a layer of eggplant slices. Sprinkle some grated parmesan on top, some mozzarella and a few torn basil leaves. Cover up with some more tomato sauce. Continue until the end of the ingredients.
Finish off with a layer of eggplants with some tomato sauce on top. Cook at 180C or 350F for about 45 minutes.Decorate with the remaining basil leaves and serve.