Recipe - Classic Eggplant Parmigiana
Classic Eggplant ParmigianaPair with Villa Bellangelo - 2010 Merlot
Prep: 40 min. Cook: 60 min. Yield: 4-6 Servings
- 4 pounds eggplant
- Olive oil for frying
- 2 1/2 pounds ripe tomatoes, blanched, peeled and chopped
- A small piece of onion, minced
- Abundant basil
- 3/4 pound fresh mozzarella (buffalo milk if possible)
- 2 eggs
- 1/2 cup grated Parmigiano
- Note: Since the wateriness of fresh tomatoes varies the above is a minimum. You can also use 3.6 pounds canned tomatoes or 1 1/2 quarts bottled tomato sauce.
- Drain the tomatoes well, and cook them with the minced onion and a sprig of basil. When they have softened, drain them and put them through a food mill, then cook them a little more over low heat, without letting the sauce thicken too much. Salt the sauce when it is done and don’t add oil, as the eggplant will have absorbed enough in frying.
- Peel the eggplants and cut them into quarter-inch slices; salt them and place them between to plates to press out the bitter juices. After 1 to 2 hours rinse them and pat them dry. In the mean time, heat a pot of oil to the smoking point, then fry the slices, a few at a time, removing them from the oil while they are still lightly colored. Set the slices upright in a rack to drain, then put them on a sheet of absorbent paper to remove all the oil you can.
- Mince the basil and cut the mozzarella into thin slices, then cut the slices into strips.
- Take a 10-inch diameter oven-proof dish that’s about 3 inches high and spread a couple of tablespoons of tomato sauce over it. Next, beat the eggs with 2/3 cup of tomato sauce.
- Arrange a third of the eggplant in the bottom of the dish, overlapping the slices slightly, and cover them with 2 tablespoons grated cheese, 5-6 pieces basil leaves, 2-3 tablespoons of the egg sauce, and half the mozzarella. Repeat this process with another layer. Lay down a third layer, covering it with the remaining grated cheese, egg-tomato sauce, and, if need be a little more tomato sauce to cover.
- Bake in a slow oven for about an hour, turning the heat up in the last few minutes to lightly brown the top. The dish should not be eaten hot – let it cool some, or better yet, entirely. It will be better the next day or even the day after that.
Yield: 4-6 servings eggplant Parmesan.
Originally published at http://italianfood.about.com/od/eggplant/r/blr0183.htm