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Eggplants 'Parmigiano'
Instructions
I prepare the listed ingredients for making the eggplants 'Parmigiano'.
After cutting the narrow tips off the ends of the eggplant, I slice it into 1.5 cm rounds.
I sprinkle them generously with coarse salt, mix, and leave them for 10 minutes to release the bitterness as a dark liquid.
Meanwhile, I make crosswise cuts on the tops of the tomatoes. I boil water.
I pour it over the tomatoes and leave them like that for a few minutes.
Now the very thin skin comes off easily.
I blend these 'bare' tomatoes with a blender – you can leave some small pieces whole.
I chop the garlic.
I finely grate the Parmigiano.
I slice the mozzarella into thin pieces.
In a saucepan with hot oil, I warm the garlic until it becomes fragrant.
I pour in the tomato purée and add the basil leaves.
I cook the mixture down for half an hour, then salt it.
When the eggplant slices become moist and release their juice, I pat them dry with a napkin.
Then I fry them in olive oil until noticeably golden on both sides.
I transfer the rounds from the pan onto a napkin, which absorbs the surface fat.
Now you can assemble the dish in a heatproof dish, the bottom of which I grease with a small amount of tomato sauce.
I lay the eggplant slices overlapping.
I spread them with the puréed tomato.
On top I arrange the slices of mozzarella.
I cover everything with Parmigiano.
I repeat the layers, starting with the eggplant.
I add sauce.
And both kinds of cheese (the Parmigiano should end up on top).
I bake the dish at 180 °C for 20 minutes.
During this time the kitchen fills with the wonderful aroma of vegetables and basil. Both kinds of cheese melt in their own special way, threading their hot strands through the eggplant at every level. It's just the right time to serve the appetiser while it's hot. Give it a try, enjoy your meal!
Tips
- 1
SALT FOR 10 MINUTES – the 'secret' against bitterness. The salt draws the dark liquid out of the eggplant, removing the bitterness.
- 2
POUR BOILING WATER OVER THE TOMATOES – the 'secret' for the skin. With the crosswise cuts, the skin slips off in a minute.
- 3
TWO KINDS OF CHEESE – the 'secret' of the classic. Mozzarella gives the stretch, Parmigiano gives the crisp crust. One without the other isn't authentic.
- 4
PARMIGIANO ON TOP – the 'secret' of presentation. A top layer of Parmigiano gives a golden baked crust. The same principle works in other kinds of Italian bakes.
FAQ
Which eggplant should you choose? +
Ideally a large, dark-purple one with glossy skin (Almaz, Black Beauty, Epic F1). Alternatives: white eggplants (more tender, without bitterness) and striped ones (Melovidny, Graffiti). A fresh one is firm and heavy, with a green stalk. A size of 25–30 cm is best for large rounds. Not suitable: an overgrown one with large seeds (it tastes bitter) or one with brown spots. For a 'premium' choice, go for farm-grown soil eggplants. The seed brands Gavrish, Poisk and Aelita are reliable. If the eggplant tastes bitter, salt the rounds for 10–15 minutes. Don't peel off the skin – it holds the shape. One 300 g eggplant = 8–10 rounds of 1.5 cm.
What can replace Parmigiano? +
Alternatives: Grana Padano (100 g – the 'Italian' classic, cheaper), Pecorino Romano (100 g – saltier, made from sheep's milk), Greek kefalotyri (100 g – 'Mediterranean'), Maasdam (100 g + 30 g Parmigiano – the 'budget' option), Gruyère (100 g – the 'French' one). The brands Galbani, Casa Rinaldi and President Parmigiano are reliable. Freshly grated is the 'premium' option. Don't use: processed cheese (it will spread) or sweet cheeses. For the 'Italian classic', use Parmigiano-Reggiano. For the 'budget' option, ordinary Russian hard cheese. For 'premium', a mix of Parmigiano and Grana Padano.
How long do the eggplants keep? +
In the fridge, in cling film or a container, 2–3 days. Longer than that and the eggplants go soggy and the cheese loses its stretch. Before serving, reheat in the oven for 10 minutes at 170 °C (this restores the cheese crust) or in the microwave for 2–3 minutes (but the quality is worse). In the freezer, up to 2 weeks in cling film. Defrost in the fridge for 6–8 hours. Fresh Eggplants 'Parmigiano' are at their 'star' best in the first 30–60 minutes after baking. On the second day the flavour is deeper, but the cheese is no longer as stretchy. Don't leave it at room temperature for longer than 2 hours – the tomato sauce will turn sour.
What do you serve eggplants with? +
As a stand-alone appetiser or with a side: with rice or risotto – the 'Italian' way to serve it. With pasta (spaghetti, penne, tagliatelle). With boiled potatoes or mashed potato. With a Caprese salad – an Italian classic. With a green salad with a lemon dressing. With a glass of red Italian wine (Chianti, Merlot) – 'premium'. With a shot of grappa or limoncello. With a light beer – the 'bar' way to serve it. With a garlic sauce or tzatziki. For a 'dinner party', with a side and a salad. With a bowl of tomato soup – an 'Italian' lunch. With focaccia or ciabatta. A versatile hot dish for Italian dinners.
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