Ingredients for 6 servings
approximately 8 oz. per person
- 5 large eggplants
- 1 1/2 cups of tomato sauce, fresh basil
- 1 bu., 3 tbsp of extra virgin olive oil
- 1 medium onion, 4 oz. of grated Parmesan
- seed oil
- 1/4 tbsp sugar
- pepper TT
Fine dice onion and sautè in a saucepan with the olive oil; add the tomato sauce , a handful of leaves of basil, a dash of salt, a dash of pepper and a pinch of sugar. Mix carefully and simmer for about 15 minutes. Wash the eggplants and cut the stems off; cut into thick slices,sprinkle with salt and drain in a colander to lose the excess water.After a couple of hours, rinse, dry carefully and deep fry in seed oil.Put some tomato sauce in a baking-pan and place a layer of eggplants,well dripped, cover with tomato sauce,sprinkle with grated parmesan and snipper basil.Top with sauce and sprinkle abundantly with grated cheese; cookin warm oven for about twenty minutes.
The Eggplant Parmigiana can be enriched with slices of boiled eggs and primosale or mozzarella or other fresh cheese. In some parts of Sicily this dish is topped with a mixture of beaten eggs and pecorino (Parmesan cheese) before baking.