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.
Keyword eggplant parm, eggplant parmigiana, la parmigiana
Servings 6people
Ingredients
2Medium-sized Eggplantslice 1/4 in thick
3/4 – 1cupAP flour seasoned with S&P
3Large eggs with 1/4 cup water for egg wash
228 ozcans San Marzano Tomatoespurèed
1/2Medium Oniondiced
Freshly grated Parmigiano Reggiano or Pecorino Romano cheese
Fresh Basil
S&P to taste
3-4tbspOlive Oil
Instructions
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.
With all the ingredients hot, start to assemble. To a plate or baking dish, add a layer of sauce to the bottom, top with a layer of eggplant, more sauce on top, grated cheese and fresh basil. Continue layering until you have finished the eggplant. Top with more grated cheese and serve immediately.