Eggplant Parmesan

Preparation

1. STEP 1 OF 15

   Prepare a tomato sauce. In a pot, sauté the chopped onion in extra virgin olive oil.

2. STEP 2 OF 15

   Add the tomato puree, a glass of water, a basil leaf, season with salt, and cook for forty minutes with the lid half-open.

3. STEP 3 OF 15

   Slice the eggplants thinly lengthwise and place them in a colander with a pinch of salt. This will help them lose some of their water.

4. STEP 4 OF 15

   Once all are sliced, heat the peanut oil in a large pan to 160°C and fry the eggplants a few at a time.

5. STEP 5 OF 15

   Once fried, drain them on a sheet of absorbent paper, patting them with another sheet.

6. STEP 6 OF 15

   After draining and patting them, transfer them to a large bowl where you have placed an upside-down deep plate. Arrange the eggplants on the inverted part of the plate towards the bottom of the bowl.

7. STEP 7 OF 15

   This way, the eggplants will be sloped, and the excess oil will drip to the bottom of the bowl. Cover with another plate to add weight. If possible, let them rest for at least an hour or even overnight in the fridge so all the oil drains away.

8. STEP 8 OF 15

   Slice the fior di latte (dried in the fridge the day before) into slices or pieces.

9. STEP 9 OF 15

   A family trick from the ancient Neapolitan recipe: beat an egg and set it aside. You'll need it later in the preparation.

10. STEP 10 OF 15

    Now you can assemble the eggplant parmesan. Pour a few tablespoons of sauce on the bottom of the baking dish. Make a layer of eggplants, a layer of fior di latte, add tomato sauce and Parmesan.

11. STEP 11 OF 15

    Finish with a bit of beaten egg poured with a spoon in an uneven manner. Continue until all ingredients are used up.

12. STEP 12 OF 15

    Finish with a layer of just eggplants, tomato sauce, plenty of Parmesan, basil, and a few spoonfuls of egg. The egg helps to bind everything and forms a superb crust on the surface.

13. STEP 13 OF 15

    Bake in a preheated fan oven at 180 degrees for 30 minutes. Let it rest for at least 10 minutes before cutting.

14. STEP 14 OF 15

    Tips: Eggplant parmesan can be stored for three days in the fridge. Just bring it to room temperature before serving. You can eat it hot, warm, or even cold, but in this case, the fior di latte won't be stringy.

15. STEP 15 OF 15

    I recommend eating it warm, at a temperature where the fior di latte is still melted and soft.

Suggestions

• Deep plates

General Information

Analysis

Macronutrients (100 gr)