Eggplant parmigiana
Ingredients for 4 servings:
800 gr eggplants
Tomato sauce (see recipe)
200 gr mozzarella, finely sliced
70 gr grated Parmesan cheese
4 tbsp of extra virgin olive oil
Eggplant parmigiana
Wash, dry and cut the eggplants lengthwise in slices 1 cm thick. Put them in a colander, spread with a little salt and let them rest for 30 minutes so that they loose their water.

Wash the eggplants, dry them, brush with oil and cook them in a pan at moderate heat, making sure they are soft but not burned.

Place a layer of eggplants in an ovenproof dish, then a layer of mozzarella, spread with the tomatoe sauce and Parmesan. Repeat until you finish the ingredients, ending with a layer of mozzarella, tomato sauce and Parmesan.

Cook in the hot oven at 180 °C for 15 minutes or until the surface is gratin.

Preparation time: 30 minutes
Cooking time: 30 minutes
Calories: 360 per person
Difficulty: easy

Chef's advice
The original recipe requires that the eggplants are first floured and then fried, but with this recipe the dish is more exquisite and less caloric.

This dish, although the name suggests Emilian origin, is definetely southern. Infact, apart from Parmesan, the ingredients used, once were unknown to the Emilian cuisine.

I suggest to match this dish with Aglianico del Taburno Rosato, San Severo Rosato, Etna Rosato.
Eggplant parmigiana - Ricetta