How to make EGGPLANT PARMIGIANA

Hello! Ciao!

Watch how we make a divine eggplant parmigiana!

In this week's vlog, we demonstrate how easy it is to make a crispy and cheesy eggplant parmigiana by simply frying the eggplant slices in extra-virgin olive oil, layering them with a rich tomato passata, delicious slices of mozzarella and topped with grated parmesan cheese. This classic Italian dish will definitely have you salivating!

We’ve listed our contemporary take on the traditional recipe below so you can try making this dish at home... Don’t forget to send us photos of your beautiful creations!

Here is the recipe:

Serves: 2
Ingredients
2 eggplants
500mL tomato passata
100g sliced mozzarella
1 small bunch oregano
20g parmesan cheese
200g plain flour
250mL vegetable oil
Salt to season

Method
Slice eggplants into 8mm slices and layer them inside a colander, sprinkling salt over each layer. Eggplants hold a significant amount of moisture which means it is very easy for the eggplant pieces to absorb a lot of oil when fried. To solve this problem, we use the simple trick of sitting the eggplant in salt for 15-20 minutes whereby the salt draws out the moisture and the eggplant will lose its bitterness and spongy texture. Make sure to place the colander on a tray or paper towel because you’ll be surprised at how much water is drawn out!

Rinse the eggplant pieces to remove the traces of salt and dry with a tea towel or paper towel. Using a bowl of flour, coat the eggplant pieces on both sides, pushing firmly to ensure the pieces are all covered.

Add the olive oil to a pan and let it reach 180 degrees. To check that it’s hot enough, sprinkle a little bit of flour into the oil and if it starts to fry straight away, it’s ready. Add eggplant pieces to the pan and cook for 1.5-2 minutes. Make sure to only add 2-3 pieces at a time as adding too many can cause the oil to cool down in temperature and the eggplant won’t cook properly.

Alternatively if you would like a more healthier option, you can bake the eggplant pieces in the oven on 200 degrees for 8 minutes.

Once all eggplant pieces have been fried, layer a tray with the larger pieces of eggplant, spread one tablespoon of tomato passata on top, then add a layer of mozzarella cheese and some oregano. Repeat this step another 2 times, however on the third and final layer, instead of adding mozzarella cheese, grate a layer of parmesan cheese on top.

Bake the eggplant parmigiana in the oven at 180 degrees for 8-10 minutes. Once the eggplant parmigiana has cooked and it has a beautiful crispy texture, take the tray out of the oven to serve. This dish is perfect to eat on its own!

We hope you try our eggplant parmigiana recipe at home!

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See you next time in the kitchen -xo-

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