A classic Italian dish that pairs beautifully with a glass of Lassègue 2017
Ingredients
Serves: 4-6
For the Eggplant:
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 tsp salt (for sweating the eggplant)
- 1 cup all-purpose flour
- Olive oil, for frying
For the Tomato Sauce:
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 onions, minced (preferably the sweet ones)
- 1 large can crushed tomatoes
- 1 tsp dried oregano
- 1 carrot
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- fresh basil leaves, (I put a lot!!! )
For Assembly:
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
1. Prep the Eggplant:
- Lay the sliced eggplant on a large baking sheet lined with paper towels. Sprinkle both sides with salt and let sit for 30 minutes to draw out excess moisture and bitterness. Pat dry with fresh paper towels.
2. Bread the Eggplant:
- Place the flour in a shallow bowl
- Dredge each eggplant slice in the flour
3. Fry the Eggplant:
- Heat a generous layer of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Drain on paper towels.
4. Make the Sauce:
- In a saucepan, heat 2 tbsp olive oil over medium heat. Add minced garlic and onions and sauté until fragrant, about 1 minute.
- Stir in the crushed tomatoes, oregano, sugar (if using), red pepper flakes, salt, and pepper. Simmer for 15 minutes. Stir in the fresh basil leaves.
5. Assemble the Dish:
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top.
- Sprinkle with a handful of shredded mozzarella and a bit of Parmesan. Add a spoonful of sauce, spreading it evenly. Put also some fresh basil leaves.
- Repeat layers (eggplant, mozzarella, Parmesan, and sauce) until all the eggplant is used, finishing with a layer of sauce topped with the remaining cheese.
6. Bake:
- Cover the dish with foil (to prevent over-browning) and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.
7. Garnish and Serve:
- Let the Parmigiana rest for 10 minutes before serving. Garnish with fresh basil leaves and serve warm.
Buon appetito 🍆🍷