Eggplant Parmigiana

Italian eggplant parmigiana layered with tomato sauce, fried eggplant, mozzarella, Parmesan, and basil.

Ingredients

• 3¾ lb black eggplants
• 4 cups tomato purée
• 1 lb Fior di Latte mozzarella
• 1⅓ cups grated Parmigiano Reggiano, about 150 g
• 1 yellow onion
• Fresh basil
• Extra-virgin olive oil
• Fine salt and black pepper
• Peanut oil, for frying

Instructions

1. Sauté the chopped onion in olive oil. Add the tomato purée and basil, season with salt, and simmer for 45–50 minutes.
2. Cube the mozzarella and let it drain. Slice the eggplant about ¼ inch thick and season lightly with salt.
3. Heat the peanut oil to about 340°F. Fry the eggplant in batches until lightly golden, then drain well.
4. Spread tomato sauce in a baking dish. Layer in eggplant, tomato sauce, mozzarella, Parmesan, and basil, repeating until the ingredients are used. Finish with sauce and Parmesan.
5. Bake at 390°F for about 30 minutes. Rest for 15–20 minutes before slicing.