12 June 2016

EGGPLANT PARMIGIANA

It has been a while since my last post. Truth is I've been busy taking care of my little monkey and work has been also very demanding. But this bank holiday weekend I got some time to cook one of my favorite dishes of all time: eggplant parmigiana.




I mean, this recipe is a life-saver and my baby girl loves it. This is an Italian recipe called Parmigiana di Melanzane and it's a vegetarian dish (not vegan though). The ingredients are not that many but the final result is a masterpiece.



These are the ingredients you need:

- 1 eggplant
- 1 fresh mozzarella ball
- 1 and 1/2 cup of garlic and onion tomato passatta
- 2 eggs
- flour
- parmesan cheese
- vegetable oil for frying
- salt

This recipe makes enough for 2 people ... or 1 very hungry person. To make a family batch just double the portions.

Just look at that list... How easy and cheap is that? Now let's get into the preparing part, shall we?

First of all you are going to need to cut your eggplant into 0.5cm thick slices. Display them all on a plate or a tray and sprinkle salt on each slice. This is going to make all the excess water come out from the vegetable and also it will also reduce the bitterness of it. Wait one hour for the process and then pat all the slices dry with paper towel to absorb the liquids.


After this you will need to fry the eggplant. Put flour in a bowl and beat the two eggs in another bowl. The process is to coat the eggplant with flour, then with egg and then fry. I shallow-fried mine so I turned them around in the the middle of frying. If you want to make this dish ahead, you can make these two steps ahead and the actual assembling later on.


Ok, now the easy part. Get a baking dish and start by coating the bottom with the tomato passatta. 


Slice your mozzarella ball as thin as you can and separate it in 3 even groups. You will also need enough eggplant for 3 layers. I calculated around 6 slices per layer. So best thing to do is separate the eggplant layers in advance so you end up with even layers.



After the passatta place a layer of eggplant. Then add mozzarella and grate some parmesan cheese to taste. I like mine really cheesy so I grated a LOT. Keep repeating the process until you end up with a final layer of mozzarella and parmesan cheese.

Now it's time to put the dish in the oven (temperature around 180ÂșC) until the mozzarella is melted and golden.

And you're done.


I mean... Just look at this... Not only it tastes amazing but it also makes an amazing family meal AND it is also a nice dish to impress your friends.

It's also a good alternative to meaty dishes like lasagna. Plus, it's fail-proof.

Now go on and impress your friends and family with a true Italian dish.

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