Juicy and Delicious recipe of Eggplant Parmesan

How to make Eggplant Parmesan

Prepare the eggplants

1. Wash the aubergines well and remove the green part. Cut them lengthwise into half-centimeter slices., about. You can use a mandolin or a very sharp knife, whichever you prefer.
2. Place the aubergine slices in a colander large forming layers (I have used the Thermomix steamer). between layer and layer spread a little coarse salt. Place a weight on top of everything and keep them like this for about 1 hour. During this time the aubergines will release part of their water along with the slight bitter taste they have.
3. When you’re ready, rinse the aubergine slices to remove excess salt and dry them very well with a kitchen cloth.
4. Pour a finger of oil in a large frying pan. I use a mild flavored olive oil, but you can use sunflower oil if you prefer. When it’s really hot, fry the eggplants on both sides until lightly golden.
5. Let the aubergine slices rest on kitchen paper to drain off excess oil.
6. Cut the aubergines lengthwise
7. Place the aubergine slices in a large bowl and sprinkle with coarse salt. Let them release the water and rinse.
8. Fry the aubergines until lightly golden
9. Drain the fried aubergines on kitchen paper

Prepare the tomato sauce

1. cut the onion as finely as you can.
2. Pour a little extra virgin olive oil into a saucepan. over medium heat, fry the onion for 15 minutes more or less, until it is very soft. Also add a pinch of salt.
3. Add the crushed tomato, basil and oregano. Let everything cook over low heat for about 40 minutes or until you get a well-reduced and thick sauce.
4. Finely chop the onion and poach it with a little olive oil. Add salt.
5. Add the tomato, basil and oregano. Let reduce.

Prepare the mozzarella

1. cut the balls of mozzarella sliced.
2. Place them in a colander and leave it over a container. so they will go releasing excess water that contain.
3. Cut the mozzarella into slices and put them to drain

mount your parmigiana di melanzane

1. Now only the simplest thing remains: assemble the dish by forming layers with all the ingredients. Begins spreading a couple of tablespoons of tomato sauce in the background of the font you are going to use.
2. Over place a layer of aubergines fried overlapping one on top of the other.
3. Cover them with another couple of tablespoons of tomato until it forms a thin layer.
4. place some mozzarella pieces spread them over the entire surface.
5. Sprinkle a bit of grated Parmesan cheese and add some Basil leaves chopped.
6. Place another layer of fried aubergines on top and repeat the whole process until finished with all the ingredients. Me parmigiana It has a total of 4 layers of eggplant.
7. Finish the aubergine lasagna with a layer of mozzarella sprinkled with plenty of grated Parmesan.
8. Bake at 180º for 30 minutes about. So that the surface is well browned, you can turn on the grill function during the last 5 minutes of baking.
9. Once it’s ready, take it out of the oven and let it cool down before serving. This way it will settle a bit and will fall apart less when you cut the portions.
10. Place the aubergines, the tomato and the mozzarella forming layers (place a few pieces of mozzarella less than the ones you see in the photo).
11. Sprinkle grated Parmesan cheese and add a few basil leave
12. Finish by covering with more slices of mozzarella and grated Parmesan.