Calm down because we won’t do what the Anglo-Saxons call it about promises: Eggplant with parmesan -melanzane alla parmigiana If you choose Italian, they are a powerful dish. But that doesn’t mean they should be one of those oily bricks that drop in your stomach like an H-bomb and won’t leave for six hours. This first-world drama is easy to avoid by following a few small rules that not only make the plate lighter, but improve it.
As the Italian restaurateur says Anna MayrAchieving a good Parmigiana is a matter of balance. Don’t overdo it with the sauce or cheese, and don’t bloat the dish with fat so it doesn’t become sweet. We have based in your recipe but we’ve included a few homemade additions to make the prep even quicker and easier. Everything in the video above.
- 3 large eggplants
- 1.1kg passat or chopped tomatoes
- 1 bunch of fresh basil
- 2 mozzarellas, thinly sliced
- 150g Parmesan or Grana Padano
- olive oil
- salt and black pepper
- Cut the aubergines into slices about half a centimeter thick.
- Place them in a microwave safe case or in a deep plate covered with another shallow one. Salt them and cook them in the microwave on maximum power for three to four minutes. If you don’t have a microwave, place them in a colander in layers, adding plenty of coarse salt between layers. Cover with a plate, place something heavy on top, leave for half an hour to an hour, and rinse to remove excess salt.
- Place in a saucepan for the tomato sauce passat over medium heat with some basil leaves, salt and pepper, without oil. You can use mashed tomatoes, but then you will have to cook them a little longer. Cook for about 15-20 minutes or until sauce thickens, stirring occasionally.
- If the salt method was used, rinse and dry the eggplants.
- Put plenty of olive oil in a frying pan and fry the aubergine slices in batches over a very high heat until golden brown but tender, not crispy. While they are frying, set them in a colander or on kitchen paper to drain.
- To assemble the parmesan, spread a thin layer of tomato sauce on the bottom of a casserole dish. Place a first layer of aubergines on top and sprinkle with parmesan. Add the thinly sliced mozzarella and some fresh basil leaves. Repeat with tomatoes, eggplant, parmesan, mozzarella and basil.
- Top the last layer with just eggplant, a generous sprinkling of parmesan and a few nuts in butter for better browning.
- Bake at 180 degrees for about 20 minutes. If you want more gold, place it on the top of the oven and grill at 220 degrees for about five minutes until au gratin. It can be eaten hot, warm or even cold.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected]