Servings: 10 people
Ingredients
- 4 medium eggplants, peeled and sliced thinly lengthwise
- 1 litre passata di pomodoro
- 150 grams grated parmigiano reggiano
- 250 grams grated mozzarella
- 10 fresh basil leaves
- 5 grams dry oregano
- 10 grams of salt (for pressing the water out of the eggplant)
- Extra virgin olive oil for seasoning
- Salt and pepper to taste
- 1/2 clove of garlic, thinly sliced
Instructions
- Place the sliced eggplant on a colander, sprinkle the 10 gr of salt, lined a paper towel and press them for 2 hours.
- In a medium size bowl add the passata, season with salt pepper, dry oregano, garlic and olive oil and set aside.
- After 2 hours remove eggplant from colander pat them dry and remove the bitter water.
- After the eggplant is completely dry you can fry them into a pot with olive oil or air fry them in order to cut down the amount of fat.
- Line an oven proof Pyrex, drizzle some olive oil and a small amount of season passata and begin to line the crispy eggplant.
- Begin the assembly: eggplant, tomato passata, mozzarella, parmigiano and fresh basil.
- Repeat the assembly in order to create 4 layers.
- Finish the top layer with tomato passata, grated mozzarella, grated parmigiano and fresh basil.
- Cover with aluminum foil and bake in a preheated 400 degrees F. oven for the first 5 minute then lower the oven to 375 degrease F for a remaining 20 minutes.
- After the 20 minutes turn your oven to a broiler and let it crisp on the top for 2 to 3 minutes uncovered.
- Remove the Eggplant Parmigiana from the oven and let it rest for 2 hours before cutting it, in order to allow all the liquid to set.
- Buon Appetito.
Video
Notes
Chef Notes: This wonderful simple recipe that originates in a region of Sicily. Simple fresh product, a wonderful crowd pleaser that is perfect to be served as an appetizer at room temperature or as a main course.
Anita and I made the recipe much lighter and as healthy as possible following our beloved Mediterranean lifestyle.
Wine Pairing: Barbera d’Asti
Juice Pairing: Mint of Cucumber Juice
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