Please, don't show me parmigiana made with grilled eggplants. Real parmigiana is made with fried eggplants!!! Some people just fry them, I also bread them in egg and flour because I find it tastier and because that's how my mom made it. It is a dish from Italian tradition, a wonderful, succulent dish that has been on our tables for generations and generations and keeps us company on out-of-town trips, typical seaside lunches in the south, and Sunday lunch tables. Have you ever tried it in a nice sandwich or between two slices of bread?! What can I say, it's indescribably delicious!!!!
First of all, wash and dry the eggplants very well. Slice them into about 1/2 cm thick rounds and place them in a bowl.
Sprinkle with some salt and let them drain for about an hour.
Meanwhile, prepare the sauce that will season our parmigiana. In a saucepan, sauté the olive oil with the clove of garlic.
Add the tomato purée, salt, and a few chopped basil leaves.
Dilute the purée with about 250 ml of water, stir, cover with the lid, and cook for 20 minutes. Turn off the heat and set aside.
Now, rinse the eggplants under running water and squeeze them very well.
In a bowl, crack the eggs. In another bowl, pour the amount of flour needed for breading.
Flour the eggplants, dip them in the eggs, and flour them again.
Fry our eggplants in a pan with the hot sunflower oil. Brown them on both sides, then drain them and pat them dry on paper towels.
Now assemble our parmigiana. Spread a little sauce over the surface of a non-stick baking dish.
Place the eggplants on the sauce, covering the whole surface.
Make a layer with the cooked ham, grate our scamorza, and add the grated Parmigiano Reggiano.
Add the sauce and repeat with layers of eggplants, ham, scamorza, Parmigiano Reggiano, and sauce until all ingredients are used up or the baking dish is full.
Finish the last layer with sauce and plenty of Parmigiano Reggiano.
Bake in a preheated oven at 200 degrees for about 30/35 minutes, until a nice crust forms.
Pan, baking dish, spoon, grater
Store in the fridge for no more than 2/3 days
Italia
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| Energy (kcal) | 56.1 |
| Carbohydrates (g) | 2.52 |
| of which Sugars (g) | 2.52 |
| Fat (g) | 2.93 |
| of which Saturates (g) | 1.36 |
| Protein (g) | 4.29 |
| Fiber (g) | 1.55 |
| Sale (g) | 0.1 |
