Eggplant Parmigiana

Ingrediënten

1.7 kg oval black eggplants

1 kg tomato passata

500 g fiordilatte (mozzarella cheese)

150 g Parmigiano Reggiano DOP, grated

1 golden onion

Basil, to taste

Extra virgin olive oil, as needed

Black pepper, to taste

Fine salt, to taste

Peanut oil, as needed (for frying)

To make eggplant parmigiana, start with the sauce: sauté the chopped onion in hot oil for a couple of minutes, then add the tomato passata, salt, basil, and a little water rinsed from the passata container. Cook over low heat for 45-50 minutes. Meanwhile, dice the fiordilatte, setting one piece aside for the topping. Place the cubes in a colander over a bowl, cover, and let them drain. Trim the eggplants and slice them lengthwise, about 4-5 mm thick. Fry a few slices at a time in oil at 170°C until lightly golden, then drain on paper towels. Now assemble the parmigiana in a 20x30 cm baking dish. Spread a little sauce on the bottom, add a layer of eggplant, then more sauce, fiordilatte, grated Parmigiano, and basil. Continue layering, alternating the direction of the eggplant slices. Finish with a final layer of eggplant, sauce, the reserved fiordilatte torn by hand, and more Parmigiano. Bake in a preheated static oven at 200°C for about 30 minutes. Let it rest for 15-20 minutes before serving.