Imagine a dish that captures the heart of Italian cuisine, where golden-crispy eggplant meets melted cheese in a symphony of flavors that will transport you straight to a sun-drenched Tuscan kitchen. Giancarla Bodoni's legendary Parmigiana is not just a recipe – it's a culinary journey that promises to revolutionize your home cooking and impress even the most discerning food lovers. Get ready to unlock the secrets of a classic Italian masterpiece that will make your taste buds dance with joy!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 large eggplants, sliced
- 500g mozzarella cheese, sliced
- 400g tomato sauce
- 100g grated Parmesan cheese
- Fresh basil leaves
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Wash and slice the eggplants into thin, uniform rounds approximately 1/4 inch thick. Sprinkle salt on the eggplant slices and let them rest for 30 minutes to draw out excess moisture and reduce bitterness.
- After 30 minutes, pat the eggplant slices dry with paper towels. Remove excess salt and moisture completely.
- Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and crispy on both sides, about 2-3 minutes per side. Place fried eggplant on paper towels to drain excess oil.
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- Begin layering the dish: Start with a thin layer of tomato sauce on the bottom, then add a layer of fried eggplant slices, followed by sliced mozzarella, grated Parmesan, and torn fresh basil leaves.
- Repeat the layering process, creating multiple layers: sauce, eggplant, mozzarella, Parmesan, and basil. Ensure the top layer is covered with cheese and sauce.
- Season each layer lightly with salt and freshly ground black pepper to enhance the flavors.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the cheese to become golden and slightly crispy.
- Remove from the oven and let the Parmigiana rest for 10-15 minutes before serving. This allows the layers to set and makes serving easier.
- Garnish with additional fresh basil leaves before serving. Serve warm as a main course or side dish.
Tips
- Salt and drain your eggplant slices thoroughly to remove bitterness and excess moisture – this is the secret to crispy, non-soggy layers.
- Use high-quality, fresh ingredients: San Marzano tomatoes for the sauce, fresh mozzarella, and authentic Parmigiano-Reggiano make a world of difference.
- Don't rush the frying process – golden brown eggplant slices are crucial for texture and flavor. Fry in batches to ensure even cooking.
- Layer carefully and evenly to create a beautiful, consistent dish that looks as good as it tastes.
- Let the Parmigiana rest after baking – this allows the layers to set and makes serving much easier and more elegant.
- For an extra flavor boost, consider adding a sprinkle of fresh herbs like oregano or a touch of garlic between layers.
- If you're watching calories, you can grill the eggplant instead of frying for a lighter version of this classic dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 25g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 80mg
