Classic Eggplant Parmigiana

Description

Eggplant parmigiana in its most authentic version: layers of fried eggplant, tomato, mozzarella and Parmesan cheese. The signature dish of Southern Italian cuisine, requiring patience but giving unique satisfaction. Great the next day, too.

Ingredients

• 3 large eggplants
• 500ml tomato sauce
• 300g mozzarella fiordilatte
• 100g grated parmesan cheese
• Fresh basil
• Oil for frying
• Salt

Preparation

1. Cut eggplant into 5mm slices, salt and let stand 30 minutes. Dry and fry in hot oil until golden brown.
2. In an ovenproof dish, alternate layers of tomato sauce, fried eggplant, sliced mozzarella, Parmesan and basil.
3. Finish with sauce and parmesan cheese. Bake at 180°C (350°F) for 35 to 40 minutes.
4. Let rest 15 minutes before serving.

Ingredients from our shop

Organic Extra Virgin Olive Oil

To fry the eggplant and season the sauce with a superior oil.

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Smoked Seasoned Ricotta

To grate over parmigiana for an all-Calabrian smoky touch.

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