Discover Italy's Hidden Gem: The Delightful Eggplant Parmigiana

While lasagna may be the superstar of Italian casseroles, parmigiana di melanzane is a dish that undoubtedly demands attention. I remember the first time my aunt served it; everyone was taken aback by its simplicity — notably, its lack of meat. Yet, it was perfect in every way, with the combination of tomato sauce, eggplant, and cheese forming an impeccable trio.

The secret to an outstanding parmigiana lies in the eggplant preparation. By thinly slicing the vegetables, sprinkling them with salt, placing them in a colander, and weighing them down, you can draw out their natural bitterness in about an hour, leaving them wonderfully tender.

For an authentic taste, my aunt never holds back on using Parmesan in the casserole, reinforcing its Italian culinary heritage.

Ingredients:

• 28.2 oz of pelati tomatoes,
• 2 eggplants,
• 7 oz of mozzarella,
• 3.5 oz of grated Parmesan,
• 1 oz of olive oil,
• 2 cloves of garlic,
• 6 fresh basil leaves,
• salt and black pepper to taste.

How to prepare:

1. Warm the olive oil in a pan. Add the crushed garlic and gently sauté on low heat. Mix in the pelati tomatoes, breaking them apart with a spoon.
2. Season with salt, pepper, and basil, letting it simmer on low heat for 15-20 minutes until the sauce thickens.
3. Slice the eggplants about 0.4 inches thick. To remove bitterness, sprinkle them with salt and wait for 30 minutes, then rinse and pat dry with a paper towel.
4. In a pan, heat some oil and fry the eggplants in batches until each side is golden brown.
5. In an ovenproof dish, lay down a base of tomato sauce, followed by a layer of eggplant. Sprinkle Parmesan and dot pieces of mozzarella on top.
6. Continue layering until all the ingredients are used. Finish with a topping of tomato sauce and cheese.
7. Bake in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes or until the cheese has melted and the dish is beautifully golden on top.

Enjoy your meal!