Eggplant Parmigiana made with Tomato Puree
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.
large purple eggplant
sea salt flakes
Mutti® Tomato Puree (Passata)
Rice bran oil to fry the eggplant
Parmigiano Reggiano cheese
(finely grated )
(finely diced )
Salt and pepper
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Eggplant Parmigiana made with Tomato Puree: Method
- Wash and dry the eggplants then cut the tops off and discard.
- Using a mandolin slicer, slice the eggplants lengthways 3-4mm thick.
- Sprinkle salt on the eggplant slices and then layer them on top of each other in a colander and place something heavy on top to press down on them. The eggplant slices will sweat and purge themselves of any bitterness. Leave the eggplant slices to sweat for 1 hour.
- Meanwhile make the sauce. In a large saucepan heat the olive oil and then add the onion and garlic and sauté, stirring constantly, until the onion is translucent.
- Add Mutti® Tomato Puree (Passata) and season with salt and pepper. Bring to a simmer and cook over low heat for 45mins.
- Once cooked, add a handful of torn basil leaves.
- Rinse the eggplant slices in water and pat dry.
- In a large frying pan, pour 1cm of rice bran oil and heat to 338°F. Fry the eggplant slices in batches for 1.5mins each side then drain on paper towel.
- Preheat oven to 374°F.
- To assemble the eggplant parmigiana, use a large rectangular baking dish. Place a couple of spoonfuls of sauce in the bottom and top with a layer of eggplant slices.
- Sprinkle with Parmigiano Reggiano cheese, season with pepper and top with a handful of bocconcini. Repeat with remaining sauce, eggplant and cheese until you have used all the eggplant. Press down gently to compact the layers.
- On top of the last layer of eggplant, pour the remaining tomato sauce and cheese. Place in the oven and bake for 40 minutes.
- Once baked, leave the parmigiana to settle for 10 minutes before serving.