Baked Eggplant Parmesan

Ingredients

• 1.2 kg Eggplant
• 700 ml Tomato passata
• 400 g Fior di latte
• 120 g Parmesan
• 1 bunch Basil
• 1 clove Garlic
• 3 tbsp Extra-virgin olive oil
• 800 ml Sunflower oil
• 2 tbsp Coarse salt
• 1 pinch Salt

Steps

1. Slice the eggplants lengthwise about 5 mm thick.
2. Layer them in a colander with coarse salt and let drain for at least 1 hour to release the bitter water.
3. Meanwhile, gently fry the garlic in olive oil, add the passata, a pinch of salt and a few basil leaves, and simmer the tomato sauce uncovered for about 20 minutes until thickened.
4. Pat the eggplant slices completely dry with a clean cloth, pressing out the excess moisture.
5. Heat plenty of frying oil to 170°C and fry the eggplant slices a few at a time until golden on both sides.
6. Drain on paper towels.
7. Dice the fior di latte.
8. Let it drain in a sieve so the parmigiana does not release too much liquid.
9. Spread a thin layer of tomato sauce on the bottom of a baking dish.
10. Arrange a first layer of fried eggplant.
11. Cover with more sauce, scattered fior di latte, a generous dusting of grated Parmesan and torn basil leaves; repeat the layers until the ingredients are used up.
12. Finish with sauce and a final shower of grated Parmesan on top.
13. Bake in a preheated oven at 180°C for about 35 minutes until golden and bubbling.
14. Let it rest 15 minutes before serving.

Tips

• Salting and thoroughly drying the eggplant is the key step: it removes bitterness and stops the slices from soaking up frying oil.
• The classic Neapolitan version uses fior di latte; let it drain well so the parmigiana sets firm rather than watery.
• Resting the dish for 15 minutes after baking lets the layers settle so it slices cleanly.