Parmigiana di melanzane (Eggplant Parmesan)

 

Ingredients for 6 portions

2 eggplants

200g mozzarella

50g grated parmesan

1 large onion

1 large garlic clove

1l of canned chopped tomato 

5 basil leaves

Olive oil

Salt

Pepper

1/2 tsp grated Nutmeg

Instructions

Dice the onion, heat some olive oil in a large pan and add the onion when hot. Glaze on high heat. Add the tomato and bring to a boil. Peel the garlic clove, cut it in half, add it to the pan; chop up the basil leaves, add as well. Turn heat to medium-low, cover and let simmer for approx. half hour and the liquid is reduced by approx. 1/3. 

Meanwhile, wash the eggplants and cut them in 5mm slices (the long way). Salt slightly. Heat some oil in a grill pan and add the slices (one layer at a time) and grill them until almost completely through, flipping them around half time. Use a fork to pinch tiny holes in the slices as soon as they hit the pan to accelerate the process. Set them aside on a plate lined with some paper towels, to soak up the excess oil and water.

By now, the tomato sauce should be almost done. Add 1-2 Tbsp of olive oil, the nutmeg and salt and pepper to your liking. Remove the garlic clove.

Preheat the oven to 180° C. Slice the mozzarella into thin pieces (3-5mm approx.)

Take a baking dish and start composing the eggplant parmesan as follows:

One thin layer of tomato sauce. Then a layer of eggplant slices, a layer of tomato sauce, cover with grated parmesan, add some slices of mozzarella; the again eggplant, sauce, parmesan, mozzarella, etc. until you finish your ingredients/ reach the top of the dish. The last layer should be a mozzarella layer.

Bake for approx. 30 min or until the cheese is melted and a bit crunchy.

Remove from oven, cool slightly, enjoy!

Can also be made with a day of advance and eaten cold or re-heated.