Parmigiana

For 4 people

‍
Ingredients:

‍
• 2 large eggplants
• 400 ml of homemade tomato sauce
• 250 g of mozzarella (preferably fresh, but drained)
• 60–80 g of grated Parmesan
• olive oil
• salt

‍
Preparation:

‍
1. Preparation of the eggplant:
Slice the eggplants lengthwise into thin slices (about 0.5 cm). Lightly salt them and let sit for 15–20 minutes to release their bitterness. Then pat them dry with kitchen paper.
Fry them in a pan without oil or lightly brushed with olive oil – on both sides until they soften and get some color. You can also bake them in the oven on baking paper.

‍
2. Layering:
In a small, deep baking dish, spread a little sauce on the bottom.
Arrange a layer of baked eggplant, then add some sauce, torn pieces of mozzarella and sprinkle with Parmesan.
Continue layering until all ingredients are used – the top layer should be sauce, mozzarella and Parmesan.

‍
3. Baking:
Bake in a preheated oven at 180°C for about 30 minutes, until the top is nicely browned and fragrant.
Let it rest for 10–15 minutes before serving – that’s when it’s the most delicious!

‍

The story behind the recipe

‍
I made Parmigiana for the first time when I had an excess of eggplants from the garden and freshly cooked sauce. Everything else – mozzarella, Parmesan and a little olive oil – was already on hand. I didn’t need a recipe, just the feeling. The layers stacked one after another like summer days – fragrant, juicy and simple. When baked and allowed to rest a little, the Parmigiana becomes a dish that brings the family together at the table.