Eggplant parmigiana
Eggplant parmigiana is a traditional southern Italian dish, loved by all for its rich flavour and comforting texture of fried aubergines perfectly combined with tomato sauce and melted mozzarella. The dish consists of layers of aubergine, tomato sauce, mozzarella and Parmesan oven-baked until a golden, crispy crust forms. During our course, you’ll learn how to fry the eggplant to perfection, prepare a delicious tomato sauce and assemble the layers of the parmigiana.
All you need to do is take the course to discover the secrets of this recipe.
- Duration
- 1 hour
- Difficulty
- 3
Ingredients
- 2 large round eggplants
- 200g flour (type ‘0’)
- 1.5 litres of peanut oil
- 1.5 litres of tomato sauce
- 50g tomato paste
- 1 carrot
- 1 stalk of celery
- 1 small onion
- 1 garlic clove
- 2 bunches of basil
- Extra virgin olive oil to taste
- Salt and pepper to taste
- 500g rectangular block of mozzarella
- 500g grated Parmigiano Reggiano cheese
Tools
- 18 cm knife
- 2-handled non-stick pan
- ceramic baking tray
- cutting board
- kitchen tongs
- microplane grater
- non-stick pan
- oven
- serving plate
- table spoon
- thermometer
Start Cooking
Lesson 1
1. Cleaning, Draining and Breading
Lesson 2
2. Frying
Lesson 3
3. Composition and cooking
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