Sicilian Eggplant Parmigiana
Jun 17, 2024
- Servings
- 4 - 6
- Total time
- 60 minutes
- Course
- Entree
Tags
Ingredients
- 2 large eggplants, sliced longways, 2 cm thick
- 2 large eggs, scrambled
- 16 oz container of whole milk ricotta cheese
- 20 fresh basil leaves
- 1 cup canola oil for frying (more if needed)
- 4 tbsp salt
- 1 cup of breadcrumbs
- 1 cup Pecorino Romano
- 1 cup grated parmesan
- 24 oz whole milk mozzarella fresh balls- (3-4 balls)
Ingredients for Sauce
- 2 bottles of tomato puree
- 3 cloves of garlic, minced
- 1 tsp of salt (more if needed)
- 4 basil leaves
- 1 small yellow onion, diced
- 1 tbsp EVOO (extra virgin olive oil)
Garnish
- 2 oz shaved parmesan
- 12 basil leaves
Instructions
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Preheat the oven to 375° F.
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Cut eggplant into 2 cm thick slices, longways. Do not peel the skin off. Lay out on a baking sheet and salt both sides. Let sit so that the eggplant ‘‘sweats“ out water.
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While the eggplant sits, start making your sauce. Heat 1 tbsp EVOO, and add onions. Sauté till translucent, stirring frequently. Add 3 cloves minced garlic, sauté for 2 minutes. Add 2 bottles of tomato puree, basil and salt. Mix and then simmer on low for 20 minutes.
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Heat oil in a skillet over high heat and make sure the oil is about 1 cm deep in the pan. Pat your eggplant dry with lots of paper towels, absorbing excess water. In an electric skillet, fry the eggplant in oil in batches. Fry for 2-3 minutes on each side, till golden. Place fried eggplant in a colander or metal wrack with a bowl or tray underneath when each piece is finished frying. This will allow excess oil to drain.
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Scramble three eggs, adding 1 tbsp of grated parmesan cheese, season with salt and pepper to taste
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In a large roasting pan, line the bottom with a thin layer of breadcrumbs. Then start to layer your eggplant, placing it so that it covers the entire length and width of the dish - you can cut pieces to fit if necessary.
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Next, layer a light coat of sauce, about 1 ladle-worth, but not drowning in sauce. Next, add a light layer of breadcrumbs and add basil leaf over each piece of eggplant. Next, sprinkle a thin layer of your Pecorino Romano, grated parmesan, and freshly grated mozzarella.
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Next drizzle a layer of the scrambled egg with a fork. Repeat these layers 2 more times. Once layered, add 12 individual dollops, approximately 1 teaspoon, of fresh ricotta on the top. Cover in foil, and bake for 20 minutes.
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When out of the oven, if possible let rest.
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Cut into slices and serve.