The best recipes I have seen are below on YouTube, I have modified to avoid using flour and deep frying.
Try cutting it longitudinal next time! Salt and make a pile like this video.
The ingredients of the eggplant parmigiana (For about 8-10 servings)
- 2 Kg. Of eggplants.
- 700-800 gr. of tomato sauce.
- 300 gr. of mozzarella.
- 100 gr. of grated Parmesan cheese.
- 4-5 tablespoons of flour.
- q.s. of salt and pepper.
- q.s. of oil for frying.
The preparation of the eggplant parmigiana
1) Prepare the eggplants then wash and slice them to a thickness of about 7-8 mm. (longitudinal or transversal cuts, as you preffer) If desired, we can also remove part of the peel.
2) Once sliced, we place them in a colander and salt them slightly so as to remove the water from the vegetation, which is bitter and dark. We continue like this in layers, until all the eggplants are used up.
3) Once the layers are finished, cover with a plate and place a weight on top, so as to drain the water well.
4) Leave the eggplants slices in salt for about 30 minutes and in the meantime we can prepare the rest of the ingredients: If we do not already have it ready we prepare the tomato sauce, (I use San Marzano tomato can, onion, garlic and
5) Cut the mozzarella into cubes.
6) Once the aubergines have eliminated the vegetation water, we remove them from the salt and dry them on a cloth or with absorbent paper.
7) Once the aubergines have dried, heat the oil well. We can use olive oil or even seed oil such as sunflower oil or peanut oil. First, lightly flour them so that they do not absorb too much oil during cooking. The important thing is that frying takes place in abundant oil and that it is hot, at a temperature of about 190 °.
8) During cooking, turn them several times in order to brown them on both sides.
9) Once ready, we drain them first in a colander so that they lose excess oil, and then we transfer them to absorbent paper to allow them to dry completely.
10) At this point we have everything ready, and we can assemble our parmigiana. We sprinkle the bottom of a baking dish with a little tomato sauce, and begin to make the layers. So first the aubergine slices which we then cover with the tomato sauce, and then the mozzarella. (If the mozzarella contains too much water it is best to drain it on a colander first). Finally add a few leaves of chopped basil and some Parmesan.
11) We continue in the same way until 3-4 layers are made. Made 3 layers, we finish the last layer that we will cover with only tomato sauce and Parmesan, this to prevent the mozzarella from burning during cooking.
12) Clean the pan and place in the oven at a temperature of about 180 ° (356 F) and cook for about 25-30 minutes.
