Eggplant Parmigiana, also known as eggplant parmigiana, is a classic Italian recipe made with eggplant, tomato sauce, cheese, and breadcrumbs.
Here is the traditional recipe for eggplant parmesan:
Ingredients:
2 medium aubergines
salt
Flour, for dusting
2 beaten eggs
2 cups of breadcrumbs
1/2 cup of olive oil
1/2 cup grated Parmesan
2 cups of tomato sauce
1 cup mozzarella, shredded
Fresh basil leaves, to garnish
Preparation:
Preheat the oven to 180°C.
Cut the aubergines into slices of about 15 cm. Sprinkle both sides of the slices with salt and place them in a colander. Let them sit for about 30 minutes to let excess moisture out.
Rinse the aubergine slices and dry them with paper towels.
Place the flour, beaten eggs and breadcrumbs in separate, shallow bowls.
Heat the olive oil in a large skillet over medium heat.
Dip each slice of aubergine in the flour, then in the egg and finally in the breadcrumbs. Place the coated slices in the hot oil and cook until browned, about 2 to 3 minutes per side.
Transfer the cooked aubergine slices to a plate lined with paper towels to drain the excess oil.
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce. Arrange a single layer of eggplant slices over the sauce. Sprinkle with Parmesan and top with a spoonful of tomato sauce. Repeat the layering process until all of the eggplant slices are used, finishing with a layer of tomato sauce.
Sprinkle the mozzarella over the tomato sauce.
Bake the Eggplant Parmigiana in the preheated oven for 30-35 minutes, or until the cheese is melted and the edges are bubbly.
Garnish with fresh basil leaves and serve hot. Enjoy your meal! Dry the aubergine slices with paper towels.
Place the flour, eggs and breadcrumbs in separate, shallow dishes.
Dip the aubergine slices in the flour, then in the egg and finally in the breadcrumbs, making sure they are evenly coated on both sides.
Heat a large skillet over medium heat and add enough olive oil to coat the bottom of the skillet.
Fry the breaded eggplant slices in batches until golden brown on both sides, about 3 to 4 minutes per side.
Place the fried eggplant slices on a paper towel.
Which wine to pair with eggplant parmesan?
Eggplant Parmesan is a rich, flavorful dish that pairs well with a variety of wines. Here are some suggestions for wine pairings with eggplant parmigiana:
Pinot noir : A medium-bodied red wine with earthy, fruity flavors and moderate tannins. Pinot Noir goes well with the savory and slightly acidic flavors of the tomato sauce of the eggplant parmesan.
Valpolicella : Medium-bodied red wine with fruity, slightly acidic flavors and moderate tannins. Valpolicella pairs well with the savory and slightly sweet flavors of the dish.
Chianti : Medium to full bodied red wine, with lively, fruity flavors and moderate tannins. The Chianti pairs well with the tomato sauce and cheese flavors of the Eggplant Parmesan.
Vermentino : A medium-bodied white wine with bright, citrus flavors and moderate acidity. The Vermentino goes well with the light, refreshing flavors of the dish.
In general, the key is to choose a wine that has enough body and flavor to stand up to the richness of the dish while balancing the flavors of the tomato sauce and cheese.
