Eggplant Parmigiana
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
Medium
Ingredients
-
vegetable oil or olive oil
(for frying)
-
4
eggplants
(medium)
-
Pomodoro e basilico sauce
-
0.3
lb
Parmigiano Reggiano cheese
(freshly grated)
-
Salt
Tip from Chef: I like to eat my Eggplant Parmigiana once it has completely cooled down. Even better the day after at room temperature! Buon appetito!
Share the ingredient list
Tip from Chef: I like to eat my Eggplant Parmigiana once it has completely cooled down. Even better the day after at room temperature! Buon appetito!
Eggplant Parmigiana: Method
- Heat the oil in a large pan. It should be about 3/4 inch deep.
- Rinse and cut the eggplants into 1/4 inch thick slices. You can cut them lengthwise or in rounds.
- When the oil is ready, fry the eggplant slices until they get soft and slightly brown. Flip them once. Do not overcrowd the pan. Place them to rest on a baking tray layered with paper towels to soak up the excess oil, Lightly salt them. If the paper towel gets too soggy you can change it out after a few minutes
- Now let’s start building the eggplant parmigiana in your baking dish. Start with a bit of sauce on the bottom of the dish, and then build your layers: 1 layer of eggplant, 1 layer of sauce, 1 generous layer of grated Parmigiano Reggiano and so on... eggplants, sauce and Parmigiano. Your last layer should be sauce and a lot of Parmigiano.
- Bake at 300 F for 45/50 minutes and then a few minutes on broil to make that crunchy and slightly burnt cheese crust.
