Nonna’s Eggplant Parmigiana

This recipe is bought to you by San Pellegrino Australia

Serves 6

Ingredients

3 large eggplants

Salt and pepper

Oil of choice, for frying

½ cup plain flour

2 eggs

1 tbsp grated parmesan

500ml pasta sauce

½ bunch of fresh basil

200g grated mozzarella

Method

1. Slice the eggplants lengthwise into thin pieces (about 4-5 mm) using a sharp knife or mandoline. Place the eggplants in a large colander or on a wire rack and salt generously on both sides. Use a liberal amount of salt; it will pull out the moisture, which will be wiped away afterward. Set aside for 10 minutes, or until the eggplants have released their moisture, then use a paper towel to wipe off excess salt and moisture. 

2. In the meantime, heat oil in a frying pan over medium heat, about 1.5-2 cm deep.

3. Combine the flour with a pinch of salt and pepper on a clean work surface or tray.

4. Working in batches, dip the eggplant slices into the flour on both sides and shake off the excess. Immediately transfer to the pan and fry for 1-2 minutes on each side, or until golden. Remove from the pan and place on a paper towel-lined plate. Repeat for the remaining eggplant slices.

5. Preheat the oven to 190°C. In a small bowl, whisk together the eggs and parmesan cheese.

6. Spread a spoonful of pasta sauce across the base of your preferred baking dish (approximately 20x20cm). Arrange the eggplant slices in a slightly overlapping layer. Next, create another layer in the opposite direction. Drizzle a couple spoonfuls of the egg mixture over the top and spread 1-2 tablespoons of sauce evenly with the back of a spoon. Sprinkle with basil and mozzarella cheese, then press down gently. Continue layering, finishing with a final layer of eggplant topped with sauce and mozzarella.

7. Bake for 25 minutes, or until the cheese on top is melted and golden. Remove from the oven and let it sit for 10-20 minutes. Slice and serve with fresh basil.