· 2 medium eggplants
· 1 Tbsp salt
· olive oil for frying
· 5 cups or 2-28 oz Marinara sauce (see below)
· 12 oz mozzarella cheese (a Campania favorite), shredded
· 1/2 cup of freshly grated Parmesan cheese aReggio Emilia (or substitute Pecorino Romano a Lazio favorite). Save half for the serving table.
o 1 large, sweet onion diced finely
o 4 garlic cloves diced finely
o 2–28-ounce cans of crushed tomatoes or 30 fresh plum tomatoes peeled and crushed
o 3 tablespoons Olive oil
o Large Pinch of dried basil
o Salt and pepper to taste
This Italian favorite is a Sicilian version without breading the eggplant slices. I first had it in Spoleto, Italy prepared by a friend’s mother. It’s healthy, flavorful, fast, and easy to prepare. This is a perfect summertime dinner. This version uses a bit more marinara sauce than a conventional recipe, but it drives a balanced taste and can be served with light red or white wine. If you try this version, you may not go back to breaded eggplant parmesan!
o In a medium saucepan over low-medium heat, add olive oil and Sauté the sweat the onions and garlic for about 5-8 minute, and cook until lightly golden brown.
o Add crushed tomatoes and simmer on low for 20-30 minutes for fresh tomatoes place in a blender and simmer for 30-40 minutes.
o Add basil, salt and pepper.
o Set aside for use with the eggplant
1. Rinse and Cut the eggplants approximately 3/8 inch thick slices. It is not necessary to peel the eggplant. Generously sprinkle the slices with the salt and let stand in a colander to drain for 1 hour. It is very important to salt the eggplant slices and let them set for about an hour before working with them. This will avoid soggy finished dish.
2. Put the eggplant slices on a baking sheet lined with a paper towel, then apply another paper towel on top of top to patd ry to remove the excess salt and moisture. A caution when cooking with eggplant: Generously salt the eggplant slices and let them set for about45 – 60 minutes to draw off the excess moisture. Eggplant holds a lot of water.
3. When ready to cook the eggplant: over medium high heat, prepare about ½ inch of olive oil in a skillet for frying the eggplant slices.
4. Then add a few slices at a time, to the hot oil. Fry until a light golden brown on both sides.
5. Remove the slices from the oil and drain on paper towels. Continue until all the slices have been fried, reducing the heat (and adding oil) as necessary.
6. Meanwhile, Preheat your oven to 400F.
7. In a properly sized baking dish, start with a layer of marinara sauce, then layer the eggplant slices, followed by a thin layer of marinara sauce and a sprinkling of mozzarella cheese. Continue the layers until all the ingredients have been used, ending with sauce and mozzarella.
8. Then sprinkle the Parmesan cheese over top.
9. Bake the dish at 400F for 25-30 minutes, until nice and bubbly.
10. Remove the eggplant Parmesan from the oven and let the dish rest for 15 - 20 minutes for the juices to absorb before serving.
Serve with garlic bread, white wine or a light Rosso or Pinot Noir.
