How to make the perfect Eggplant Parmigiano: Summer ambrosia.
This one is for Giannina Zei who wanted to know our recipe for this super easy Italian Eggplant Parmigiano which is an absolute perfect summer meal. It’s a variation on Eggplant Parmigiana that we had in Sicily at a little trattoria called da Paolino in the town of Panera. The islands there do magical things with melanzane and this was by far the most magical. I’ve never seen it outside of the islands, and not sure why, because its a fantastic dish, either hot or cold.
How to make Sicilian Island Eggplant Parmigiano in 5 easy steps:
Cut two Italian eggplants into 6mm slices. Dust with sea salt and put a heavy plate on top for 30 minutes to remove all the bitter liquid.
Dredge each slice in flour, then fry in olive oil until golden brown. Make a quick sauce with San Marzano tomatoes from Gustiamo’s, some basil, red wine, few cloves of garlic, half a minced onion. Let cook on the stove for 20 minutes.
Finally finish preparing by cutting some mozzarella into thin slices. You can use low moisture, or, leave a fresh mozzarella out for a day which we prefer. Take 4 large eggs and beat them until they are good and frothy in a bowl. The lighter the better.
Assemble in a baking pan. Place a layer of sauce at the bottom, then a layer of fried eggplant. Then pour in your egg until covered. Add a layer of mozzarella cheese. Then repeat 2 more layers.
Grate a generous amount of parmigiano cheese on top, and place in a 350 F. oven for 30 minutes. Let it cool completely before serving. Can be served room temperature or cold from the refrigerator, preferably rooftop with a little Lambrusco during sunset.
