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Italian Eggplant Parmesan Recipe: A Taste of Italy

Eggplant Parmesan, or "Melanzane alla Parmigiana," is a classic Italian dish that presents a delightful combination of flavours and textures. With its layers of tender, succulent eggplant, rich tomato sauce, and golden-brown cheese, this dish is sure to impress family and friends alike. Whether served as a main course or a side dish, Eggplant Parmesan embodies comfort food at its finest.

A Brief History

Originating from Southern Italy, Eggplant Parmesan has a storied history. While the specific origins of the dish are debated, it is thought to have been popularised in the regions of Campania and Sicily. Traditionally made with simple, fresh ingredients, the dish reflects the heart of Italian cooking: using quality produce to create exquisite flavours.

Ingredients

To prepare a delectable Eggplant Parmesan, you’ll need the following ingredients:

• 2 large eggplants (approximately 1.5 kg)
• Salt (for sweating the eggplant)
• 3 tablespoons of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 800g canned chopped tomatoes (or passata)
• 1 teaspoon of dried oregano
• Fresh basil leaves, a handful
• Black pepper, to taste
• 300g mozzarella cheese, sliced or shredded
• 100g grated Parmesan cheese
• 100g plain flour (for dusting)
• 3 large eggs, beaten (optional for a crispy texture)
• Breadcrumbs (optional for extra crunch)

Preparation

1. Prepare the Eggplants:
   Begin by slicing the eggplants into 1 cm thick slices. Generously sprinkle salt on both sides and place them in a colander to sweat for 30 minutes. This process helps to draw out excess moisture and bitterness from the eggplant. After 30 minutes, rinse the slices under cold water and pat them dry with a clean towel.

2. Cook the Sauce:
   In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Pour in the canned tomatoes and sprinkle in the oregano, salt, and pepper. Allow the sauce to simmer for 15-20 minutes, stirring occasionally. Add fresh basil leaves towards the end for a burst of flavour.

3. Prepare the Eggplant:
   In a shallow dish, place the flour. If you choose to coat the eggplant, dip the dried slices in the beaten eggs, then dredge them in flour, and finish by coating with breadcrumbs. This creates a delicious crispy exterior when cooked. Heat the remaining olive oil in a large frying pan over medium-high heat. Fry the eggplant slices in batches until they are golden brown on both sides. Drain on kitchen paper to remove excess oil.

4. Assemble the Dish:
   Preheat your oven to 190°C (375°F). In a baking dish, spread a thin layer of the tomato sauce at the bottom. Layer a third of the fried eggplant slices over the sauce, followed by a layer of mozzarella and a sprinkle of Parmesan. Repeat this layering process until all ingredients are used, finishing with a layer of sauce topped with the remaining cheese.

5. Bake:
   Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbling and golden brown.

6. Serve:
   Allow the Eggplant Parmesan to rest for 10-15 minutes before serving. This resting period helps the layers set and makes for easier slicing. Serve with fresh basil on top and a side salad or crusty bread for a complete meal.

Conclusion

Eggplant Parmesan is a wonderful reflection of Italian cuisine’s emphasis on seasonal produce and simple preparation methods. This dish not only boasts exquisite flavours but also captures the warmth and tradition of Italian cooking. Whether enjoyed as a comforting home-cooked meal or served at a festive gathering, Eggplant Parmesan is sure to leave a lasting impression. Buon appetito!

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