Melanzane di parmigiana alla siciliana
Sicilian Style Eggplant Parmesan
Ingredients
For prepping and frying the eggplant
- 1 kilo (2 lbs) medium to large eggplant sliced
- salt
- Vegetable and/or olive oil for frying
To make the tomato sauce
- 1 large can tomatoes preferably imported San Marzano, passed through a food mill
- 2-3 cloves garlic slightly crushed and peeled
- olive oil
- a basil leaf or two
- salt
For assembling and baking the dish:
- 100g (3-1/2 oz) parmigiano-reggiano grated
- basil leaves
- olive oil
Instructions
- Lay the eggplant slices in a colander as you do, salt them generously. Weigh them down with a plate with a can or other object on top. (See this post for an illustration.) Let them steep for at least an hour.
- In the meanwhile, prepare a tomato sauce by combining the tomatoes, garlic, a few leaves of fresh basil, salt and a drizzle olive oil. Simmer for about 15 minutes, until the tomatoes have reduced into a fairly thick sauce. Discard the garlic.
- When the eggplants have steeped, pat them dry and then shallow fry them in the oil over a lively flame until they are golden brown on both sides. Drain on paper towels to soak up the excess oil.
- Now it's time to assemble the dish: Cover the bottom of a baking dish with a thin layer of the tomato sauce. Lay down a layer of eggplant slices, then smear with another ladleful of tomato sauce. Sprinkle generously with the cheese, then a few basil leaves here and there.
- Repeat the process until you've used up the eggplant slices. (Typically you'll have 3-4 layers.) Top up with sauce and a generous dusting of grated cheese.
- Bake in a moderate (180C/350F) oven for about 30 minutes, until heated through and lightly brown on top.
- Let rest for at least 10-15 minutes before serving. The dish can also be served at room temperature.