The eggplant is the protagonist of our recipe also for this month.
It is the main ingredient of the Sicilian cuisine during summer, now used to prepare a delicious Parmigiana.
This exquisite dish based on sliced and fried eggplant, is one of the most famous recipe in Siciliy. As far as we know today, the home of Parmigiana is considered in Sicily (but perhaps without a documented historical confirmation), where you can find the typical eggplant to prepare Parmigiana.

Ingredients for 4 people:

  • Eggplant 1.5 kg
  • Onions 1/2
  • Fresh basil
  • Parmigiano Reggiano 150 g
  • Oil d ‘olive oil 1 dl
  • Coarse salt (to drain the eggplant) 100 g
  • Fine salt q.s.
  • Caciocavallo cheese 500 g
  • 1 clove garlic
  • Tomatoes 2 tablespoons triple concentrate
  • Tomato sauce 1.4 lt

To prepare the eggplant parmigiana start from the tomato sauce: in a casserole pour olive oil and add garlic and chopped onion.
Fry for a few minutes, then add the tomato sauce and the tomato paste dissolved in a table spoon of water, add salt and pepper. When the sauce has thickened, add the basil leaves and turn off the heat.

Cut the eggplant, washed and dried, into slices about 1 cm thick for the direction of the length and put them in layers in a large colander and sprinkle each layer of coarse salt. Let it rest for at least 1 hour, so that they can lose the bitter liquid that characterizes them. After this time, rinse thoroughly under running water and dry them thoroughly. Fry the eggplant slices in plenty of olive oil and then drain them on paper towels.

Sprinkle the bottom of a baking dish with a little sauce, lay the slices of eggplant in a first layer on which to add tomato sauce and grated Parmesan and a layer of cheese slices. Cover with another layer of eggplant and then again sauce and cheese, and Parmesan cheese, continuing until all ingredients are finished, ending with the eggplant. Cover with the remaining sauce and grated Parmesan.

Bake in oven preheated to 200 ° for 40 minutes (if ventilated at 180 ° for 30-35 minutes). Once cooked, let the parmigiana in the oven turned off. Then serve it warm or cold.