Parmigiana di melanzane is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with mozzarella cheese and tomato sauce, then baked. The Parmigiana origins are in both the Southern regions of Campania and Sicily. In our area of Campania, where Sorrento is situated, each family has its recipes for preparing Eggplant Parmesan. These recipes are usually from mother to daughter, and each one has its own magical flavor.
Here is our secret Parmigiana di melanzane recipe:
500ml. tomato sauce 🍅 see our recipe here Tomato Sauce Recipe
200gr. of mozzarella cheese
Parmigiano Reggiano cheese
Few basils lave
Two teaspoons of sugar
Frying oil (sunflower seed oil)
The first thing first is to cut the eggplants into slices. Then, arrange all the pieces in a colander with a good sprinkle of salt between them. Leave the eggplants for about 20 minutes. This way, they will be less bitter. After that, wash the slices and pat them dry. In a large pan, heat the frying oil. Deep fry the eggplants. When the pieces became brown and crispy on both sides, put them on a layer of kitchen paper. The paper will absorb the excess oil. Then you are going to need 500ml. of tomato sauce here the Tomato Sauce Recipe
In a casserole or baking dish, spread a few spoons of tomato 🍅 sauce.
Grate over a bit of pecorino cheese 🧀 and a good grate of parmesan cheese and sprinkle one small spoon of sugar over.
Arrange a layer of the fried slices of eggplants 🍆
Place a good piece of mozzarella over each portion and cover up with another slice of eggplant.
When you complete the first layer, add a sprinkle of sugar and top with a layer of tomato sauce and gratin of pecorino cheese 🧀 and a good gratin of parmigiana cheese.
Add some basil leaves, and if you have left slices of eggplants, arrange a second layer in the same way.
Bake in preheated oven to 180°C for about 20-30 minutes or till you see the mozzarella melting.