How To Make Eggplant Parmesan
User Reviews
5
How To Make Eggplant Parmesan
Description
How To Make Eggplant Parmesan starts with washing and slicing eggplants into 5mm thick pieces, which are then layered in a colander with salt to draw out water and reduce any bitter taste. This step also helps the eggplants absorb less oil during cooking. While the eggplants drain, a sauce is prepared by gently frying onion and garlic in extra virgin olive oil, then simmering with tomato pulp and fresh basil. After draining, the eggplants are typically fried or baked before assembling with the tomato sauce and Parmesan cheese into the final dish.
The combination of the softened eggplants layered with a fresh tomato sauce and sharp Parmesan cheese creates a flavorful yet comforting dish. The salting and pressing technique affects the texture by reducing sponginess, allowing for a more structured and absorbent result, without excessive greasiness.
This traditional Sicilian version of Eggplant Parmesan is suited for serving as a main course or side dish. It can be enjoyed warm and pairs well with a simple green salad or crusty bread.
Salting the eggplants and pressing them with weight for at least one hour is essential; the resulting dark liquid is the water drawn out, making the eggplants less bitter and more suitable for frying or baking. Although this preparation step is time-consuming, it significantly improves the dish's final texture and flavor.
Ingredients
- 4 eggplant
- salt
- black pepper
- 3 Tablespoons extra virgin olive oil
- 1 onion small
- 1 garlic clove
- 3 1/2 cup tomato sauce
- 10 basil leaves
- olive oil for frying
- 3/4 cup Parmesan Cheese
Instructions
- To prepare eggplant parmesan according to the traditional Sicilian recipe, start by washing the eggplants well.
- Dry them and cut them into not too thin slices (5mm).
- As you cut them, place them in a colander and sprinkle them with a little fine salt. Form layers, sprinkling each layer with salt.
- Then take a weight (such as a large pot full of water) and place it on top of the eggplant, so that it keeps it well pressed down. Underneath the colander place a plate and leave the eggplant to drain for at least an hour. (1*)
- While the eggplants are purging you can prepare the sauce: finely chop the onion and cut the garlic in half, removing the central part. Fry the garlic and onion in 3 tablespoons of extra-virgin olive oil.
- When the onion has become transparent, add the tomato pulp, a pinch of salt and pepper, and close the pot with the lid. Let it cook on low heat for 15-20 minutes, then turn off the heat and remove the garlic.
- After an hour, remove the weight from the eggplants, squeeze them one by one and rinse them under water to remove the salt.
- Then dry them carefully with a clean cloth .
- Heat plenty of olive oil in a thick-bottomed pan, then fry the eggplant a few at a time for about 3 minutes, turning halfway through cooking.
- When they are just golden, drain them well and let them dry on a sheet of kitchen paper that will absorb the excess oil.
- While they are still hot, salt them lightly.
- Now that all the ingredients are ready you can assemble your Sicilian style eggplant parmigiana.
- Spread the bottom of an ovenproof dish with a ladleful of tomato sauce.
- Arrange the fried eggplant next to each other without overlapping. Cover with a generous amount of tomato sauce garnished with fresh basil leaves.
- Cover everything with abundant grated cheese. Continue forming another layer of eggplant and tomato seasoned with basil and Parmesan cheese, until all the ingredients are used up.
- Preheat the oven to 180 C degrees (350 F degrees ) and bake the eggplant parmigiana for about 30 minutes in static mode.
- At the end of cooking, if the surface has not yet taken color, you can briefly turn on the grill.
- Take the parmigiana out of the oven and let it cool.
- The Parmesan is ready!
- Top with fresh basil leaves and enjoy!
Notes
- Salting and pressing the eggplants for an hour helps remove bitterness and excess water, leading to better texture and less oil absorption during cooking.
- Prepare the tomato sauce while eggplants drain, using fresh basil, onion, and garlic to build flavor.
- Remove the garlic from the sauce before assembling to avoid overpowering the dish.
User Reviews
Overall Rating
5
You'll Also Love
