In this recipe, I opted for cooking them in the oven (coated in oil) but this will be a lighter version but not less delicious 😉 .

Ingredients | 3-4 servings

• 3-4 big Eggplants
• 3 cups Tomato puree (passata)
• 3 cloves of garlic
• 2 mozzarella
• 60g/2oz Basil
• 100g/3.5oz Ground Parmesan Cheese
• Extra virgin Olive Oil to taste

Preparation

– Cut the eggplants into disks, sprinkle salt, place them in a sieve and wait for 1-2 hours so they lose their water and become soft.

– Cut the mozzarella in 1cm/0.3inch (if they are fresh) let them rest at room temperature. This way they will lose water.

– Make the marinara sauce: sauté garlic in olive oil, add tomato puree, salt, pepper and cook all together for 10 minutes.

– Turn off the heat and add chopped fresh basil.

– Back to eggplants: pour oil on them and make sure they are coated in oil completely. Put them in the preheated (on 180C°/360F°) and cook each side until their surface becomes golden. (both sides)

Time to Ensemble!

– Setup your working space and bring a casserole where we cook Parmigiana.

With this order, add layers until all ingredients are finished:

• 1- A layer of tomato sauce
• 2- Eggplants
• 3- Tomato sauce
• 4- Mozzarella (again)
• 5- Sprinkle of parmesan cheese

– The last layer should be a mix of marinara sauce and parmesan cheese on top.

Place casserole in the preheated oven (on the bottom side) at 190°C/ 374°F for ⏳ 40-50 mins

Notes

• Before serving wait 1 hour at least so the Parmigiana cools down. When it’s hot, it seems very humid and watery. All the juice will be re-absorbed when it’s cooling down.
• 36 months Parmesan Cheese gives a tastier flavor to the dish.
• The type of eggplant/aubergine used for this dish is called Italian eggplant. They are usually large and short in height with a dark purple color. Since we don’t peel them, better be organic.

Buon appetito!

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