Eggplant Parmigiana

Directions

1. Salt the sliced eggplants and let them drain for 1 hour. Rinse and pat dry thoroughly.
2. Prepare the sauce: sauté garlic in olive oil, add tomato puree, basil, salt, and pepper. Simmer for 30 minutes.
3. Dredge eggplant slices in flour and beaten eggs. Fry in hot peanut oil until golden, then drain on paper towels.
4. In a baking dish, layer sauce, fried eggplant, mozzarella, Parmigiano, and basil. Repeat until ingredients are used.
5. Bake at 180 °C for 30–35 minutes, until golden and bubbly. Let rest 15 minutes before serving.

Suggestions from Lucia

• Use day-old mozzarella for less moisture in the bake.
• Let the dish rest before slicing—it enhances the flavor and texture.
• Great the next day too—just reheat in a hot oven for 10 minutes.

History of this Dish

Eggplant Parmigiana, or *Melanzane alla Parmigiana*, is one of Southern Italy’s most iconic baked dishes, with roots in both Naples and Sicily. Originally a peasant dish, it reflects Mediterranean abundance with its use of eggplant, tomatoes, basil, and cheese. Despite its name, it doesn’t hail from Parma—“Parmigiana” refers to the layering method or the use of Parmigiano cheese.