Eggplant Parmigiana (Parmigiana di Melanzane)

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Steps

1. 1
   Remove the stem (peduncle) from each eggplant. Using a peeler, remove half the skin lengthwise from each eggplant — alternate strips of peeled and unpeeled — to create a striped effect. This gives you both texture and color in the final dish without the rubbery texture of fully unpeeled eggplant.

   Tip: Peeling only half the skin gives the best of both worlds: beautiful dark color and pleasant texture without the tough, plasticky bite of fully unpeeled eggplant.

   ~5 min
2. 2
   Cut each eggplant in half lengthwise, then slice each half into strips approximately 3mm thick. Halving first gives you better knife control for consistent thin slices.

   ~5 min
3. 3
   Prepare a 10% brine by dissolving 250g of salt in 2.5 liters of water in a large container. Submerge all the eggplant slices in the brine. They will float, so cover with plastic wrap and weight them down with a small plate. Soak for 10 minutes.

   Tip: You will see the water turn dark brown as the bitter, aggressive vegetative liquid is drawn out of the eggplant. This step is key — many people who dislike eggplant have simply never brined it first.

   ~10 min
4. 4
   While the eggplant soaks, make the tomato sauce. Heat 2 tbsp of olive oil in a saucepan over low heat. Add the thinly sliced garlic and gently sauté until fragrant but not browned. Add the canned Italian tomatoes and a bunch of fresh basil (whole). Simmer for about 20 minutes until the sauce thickens and the flavors meld. Season with salt to taste. Remove the basil stems. Cool the sauce quickly using a reverse bain-marie (place the pot in a bowl of ice water).

   Tip: Use good-quality canned Italian tomatoes — they are harvested and canned at peak ripeness in summer, giving you a consistent, high-quality base that fresh tomatoes in most markets cannot match.

   ~22 min
5. 5
   Remove the eggplant slices from the brine. Gently squeeze each slice to remove excess liquid and salt, then lay them on a tray lined with a clean dry towel or paper towels. Pat dry — the eggplant must be as dry as possible before frying, since water and hot oil do not mix.

   ~3 min
6. 6
   Heat a generous amount of olive oil in a frying pan over medium-high heat. Fry the eggplant slices in batches until lightly golden on both sides (approximately 3-4 minutes per batch). Do not overcrowd the pan. Remove each batch and drain on a tray. The eggplant will smell slightly sweet — that is the natural sugars caramelizing. Total frying time is approximately 12 minutes for all batches.

   Tip: It is perfectly fine to fry in olive oil — including extra virgin. The oil should remain clear and unburned. Once cooled and filtered, it can be reused for a second frying session.

   ~12 min
7. 7
   Preheat the oven to 180°C (350°F). Butter a baking dish (oval or rectangular). Begin assembly: start with a thin layer of tomato sauce on the bottom of the dish — this prevents sticking and makes serving easier. Add a layer of fried eggplant slices, arranging them to cover the sauce. Scatter a few torn fresh basil leaves over the eggplant. Add another spoonful of tomato sauce, a small amount of mozzarella, and a generous amount of grated Parmigiano-Reggiano and Grana Padano. Repeat to build at least 5 layers, finishing with sauce and a final heavy topping of the mixed grated cheeses.

   Tip: Always start with sauce at the bottom, not eggplant — this prevents the first layer from sticking and makes it much easier to portion and serve.

   ~10 min
8. 8
   Drizzle a thin thread of olive oil over the top layer of cheese. Bake at 180°C for approximately 10-12 minutes until the top is golden and gratinéed. All ingredients are already cooked, so you only need enough time to brown and melt the cheese on top.

   ~12 min
9. 9
   Remove from the oven and let rest for 5-6 minutes before serving. This allows the internal heat to distribute evenly and the layers to set, making it easier to cut and plate clean portions.

   Tip: If you can wait until it is fully cool, it will slice perfectly clean like a lasagna. However, if serving hot, just allow those 5-6 minutes of resting time.

   ~6 min
10. 10
    While the parmigiana rests, prepare the cherry tomato salad. Make a balsamic vinaigrette by combining 1 part balsamic vinegar with 3 parts good olive oil. Season with salt and freshly ground black pepper. Just before serving, toss the halved cherry tomatoes with the vinaigrette, basil chiffonade, and chopped chives. Do not dress the tomatoes early — the acid will draw out their liquid and make them look limp.

    ~5 min
11. 11
    Portion the parmigiana and plate each serving. Top with a spoonful of the dressed cherry tomato salad, a drizzle of vinaigrette, a fresh basil leaf for garnish, a touch of freshly ground black pepper, and a final drizzle of high-quality olive oil. Serve as a primo piatto (first course) or as a main dish.

    ~2 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UN PLATO CLÁSICO VEGETARIANO PARMIGIANA DI MELANZANE ¦ GIACOMO BOCCHIO

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