Eggplant Parmigiana from Barbatella

Eggplant Parmigiana

Courtesy of Chef Dario Leo


Third Street South, Naples



Serves 4

2 large eggplants
10 oz. grated Parmigiano
1 quart tomato sauce
1 oz. dry Sicilian oregano
1 quart olive oil
Sea salt and pepper to taste

Cut the eggplant long side in slices about ¼-inch thick.
Sprinkle with a pinch of sea salt and set aside for about 15-20 minutes.
Dry eggplant with absorbent paper and fry them piece by piece in a fry pan at high temperature (around 300 degrees Fahrenheit). Fry until they get a good color both sides, then let them cool down in a tray with absorbent paper towels.
In a Pyrex tray spread a few spoons of tomato sauce then lay a few slices of eggplant, enough to cover the base. Cover with more tomato sauce, and a little salt and pepper, oregano, and parmesan cheese.
Repeat for three or four layers, then bake in an oven of 350 degrees Fahrenheit for about 30 minutes covered with foil. Remove the foil and bake for an additional 5-8 minutes until golden color.
Remove from oven and set aside for 10 minutes before serving.

Buon Appetito !


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