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food travel & lifestyle

for

MAD   MED

Light Eggplant Parmigiana

Prep Time:

30 Minutes

Cook Time:

36 Minutes

Serves:

4 Servings

Level:

Intermediate

About the Recipe

Eggplant Parmigiana, Parmigiana di Melanzane, is a typical dish from Napoli, "That's Amore" Italy. It is usually made with Neapolitan Style ragù, meat-based with tomato sauce, usually served on Sunday, since it is complex and lengthy to cook. Typically the eggplants are fried, so the extraordinary opulence of this decadent dish will surely delight any around the table. Still, it comes with many fats and is rich in calories. So at MAD for MED, we have elaborated a lighter and healthier version of this Neapolitan traditional cuisine.

Ingredients

  • 4 Eggplants

  • 5 Tbsp Extra Virgin Olive Oil

  • 1 Garlic Clove

  • 2 Cans San Marzano Tomatoes

  • Fresh Basil to Taste

  • 3 Tsp Sea Salt

  • 1.1 Lb Fresh Buffalo Mozzarella

  • 6 Tbsp Parmigiano Reggiano


Preparation


  1. Prepare a rectangular tray and evenly sprinkle sea salt.

  2. Clean, rinse and dry the eggplants.

  3. Cut off their edges.

  4. Cut each slice into 0.5 cm (0.19685 inches.)

  5. Place on the tray and sprinkle more sea salt.

  6. Cover with parchment paper and top with a second tray in the same dimension and add weight on the top of it.

  7. After one hour, the eggplants have released their water.

  8. Dry each slice using food grade paper cloth.

  9. Place all the slices in a clean tray.

  10. Brush all the slices on both sides with extra virgin olive oil.

  11. Cook into a no stick pan for three minutes on each side on medium heat.

  12. Crush the San Marzano tomatoes by hand.

  13. Add 2 tbsp of extra virgin olive oil, sea salt, basil, and a peeled garlic clove, and mix.

  14. Layer the parmigiana by adding a slight first layer of San Marzano sauce.

  15. Add a layer of sliced eggplants, topped by a layer of tomato sauce.

  16. Add a layer of mozzarella, previously sliced and diced.

  17. Add more tomato sauce and more basil.

  18. Repeat layering till you end with the last layer of eggplants and San Marzano sauce.

  19. Cover with parchment paper and aluminum foil.

  20. Bake for 25 minutes at 200 C (410 F)

  21. After 25 minutes, take the parmigiana out of the oven and remove the aluminum foil and parchment paper.

  22. Sprinkle abundant Parmigiano Reggiano and put it bake in the oven.

  23. Broil till the cheese turns golden brown.

  24. Take it out of the oven a cool it down for 10 minutes before serving.

  25. Plate and garnish with fresh basil.


Enjoy!

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