Eggplant Parmigiana

There are so many recipes for eggplant parmigiana, I guess that every mamma in Italy has her own and I guess that her recipe is the best. I try my luck with mine.

Top of the list

My wife is basically a Veterarian who didn't stop eating meat. So, every time I try a new Vegetarian dish, she remarks that she could live without meat. But why would she?

Don't be stingy with the good ingredients

This time she immediately put this dish on her Top 3. I figured that I was right not being stingy with the oil and the cheese.

The recipe is basically easy but needs some time to prepare. I reccomend to do a real tomato sugo and not just use a jar of tomato paste.

Ingredients

For 4 people:

4 large aubergines

Salt

Flour

250 g frying oil (not olive oil)

500 g mozzarella

200 g grated parmesan cheese (or pecorino)

500 g of tomato sugo (see base recipe)

Preparation

Wash the aubergines and cut off the top and bottom.

Cut the aubergine in slices of 0,5 – 1 cm. Place them on a plate and sprinkle some salt on them. Let them stand for 30 minutes till one hour. Use a kitchen towel to soak off the liquid from the aubergines.

Heat up the oil in a frying pan to 175 degrees.

Dust the pieces of aubergines with flour and fry the pieces in oil.

Place them on a seperate plate using some kitchen towel to get rid of the additional oil.

Cut the mozzarella into small pieces.

Take a large pyrex that has place for all eggplants.

Spread some of the tomato sugo on the pyrex. Place one piece of the aubergine, place some mozzarella on it and sprinkle bit of parmesan on it. Spread some tomato sugo on the cheese. Repeat till you used all aubergines.

Preheat the oven to 180 degrees and bake the eggplants for 40 minutes.