Tuesday, September 18, 2018

Eggplant Parmigiana - Campania

The Eggplant Parmigiana Battle continues tonight. Besides the eggplant for the pizza, I also ended up with 2 dishes of Eggplant Parmigiana. Tonight we had Eggplant Parmigiana, Campania. I was lucky to have a Focaccia bread in the freezer.

The Eggplant Parmigiana was delicious. I do believe frying the eggplant makes a huge difference. I usually bake Eggplant Parmigiana. I try to make the healthy choices but this was a delicious choice.

Eggplant Parmigiana, Campania

2 lbs eggplant (about 4 medium)
1/2 cup olive oil
1 medium onion, sliced
2 lbs tomato puree
1 bunch fresh basil
5 oz mozzarella
2/3 cup grated Parmigiano-Reggiano

Trim the ends of the eggplants, peel them and slice them. Salt them and set them aside for half an hour to lose their bitter taste; rinse and pat dry.
Preheat the oven to 400˚F.
In a saucepan, heat 2 tbsp. olive oil. Add the onion and cook until translucent. Add the tomato puree, salt, and a few basil leaves, then cook down at very low heat until thickened.
Meanwhile, heat the remaining olive oil in another pan, cook the eggplant slices a few at a time and drain well.
Pour some tomato sauce into the baking and cover it with a layer of the fried eggplant slices along with some mozzarella, basil leaves, and Parmigiano-Reggiano. Cover with more sauce and make another layer of eggplant, mozzarella, and Parmigiano-Reggiano, ending with a layer of tomato sauce and Parmigiano-Reggiano. Bake until the surface is crisp. Serve at room temperature.

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