Parmigiana

There are many variations of this recipe. This is the way my family prepares Parmigiana. Using high-quality, simple ingredients, put together well, results in an amazing dish that your family will love! The beauty of Italian cuisine is in it’s simplicity ❤️

Recipe
2 Medium-sized Eggplant, slice 1/8in thick
3/4 – 1 cup AP flour seasoned with S&P
4-5 eggs with 1/4 cup water for egg wash
3 – 28oz cans San Marzano Tomatoes, purèed
1/2 medium Onion, diced
16oz Low Moisture Mozzarella
Freshly grated Parmigiano Reggiano
Fresh Basil
S&P to taste
3-4 tbsp Olive Oil

Into a Dutch oven or large pot, add olive oil and diced onion. Sauté until softened. Add in puréed tomatoes, season with salt and pepper and add fresh basil. Stir to combine, cover and let that simmer on low for 1 1/2 to 2 hours.
Slice the eggplant, dip into seasoned flour and place on a plate. In a medium size bowl, add eggs and water and whisk. Heat up frying oil in a large frypan, dip the eggplant into the egg wash mixture and directly into the hot oil. Fry on both sides until golden brown and place onto paper towels to drain.
Preheat the oven to 400°F.
Into a 9 x 12 baking dish, layer your ingredients. First place a layer of sauce, then a layer of eggplant, then another layer of sauce, grated Parmigiano and mozzarella. Repeat this process until you run out of eggplant. For the top layer, just grate parmigiano on top. Cover with aluminum foil and bake at 400°F for 20 minutes covered and 15 to 20 minutes uncovered.
Our family serves this with spaghetti. Buon Appetito!