Parmigiana di Melanzane Napoletana

• •1.5 kg Eggplants (long or violet varieties preferred)
• •1 liter Tomato passata
• •400 g Smoked provola or fiordilatte cheese (let dry in the fridge beforehand)
• •100 Grated Parmigiano Reggiano
• •1 piece Small onion
• •1 bunch Fresh basil
• •to taste g All-purpose flour ((optional, for frying))
• •to taste ml Peanut oil (for frying)
• •to taste ml Extra virgin olive oil
• •to taste g Fine salt
• •to taste g Coarse salt (for draining eggplants)

Instructions

1. 1

   Drain the eggplants: Slice the eggplants lengthwise into slices about half a centimeter thick. Arrange them in layers in a colander, sprinkling each layer with a pinch of coarse salt. Place a weight on top and let them rest for at least 30 minutes to release their bitter liquid. This step is largely passive.

2. 2

   Prepare the sauce: Meanwhile, in a saucepan, sauté the chopped onion with a drizzle of olive oil. Add the tomato passata, a pinch of fine salt, and a few basil leaves. Cook over low heat for about 20 minutes. The sauce should remain somewhat fluid.

3. 3

   Fry the eggplants: Quickly rinse the eggplant slices and dry them very well with a clean kitchen towel. Fry them in plenty of hot peanut oil until golden on both sides. Drain them and place them on paper towels to remove excess oil. (If you prefer a slightly firmer texture, you can quickly flour them before frying).

4. 4

   Assemble the Parmigiana: Take an oven-safe baking dish and spread a thin layer of tomato sauce on the bottom. Arrange a first layer of fried eggplant slices, slightly overlapping.

5. 5

   Build the layers: Cover with more sauce, a handful of cubed provola cheese, torn basil leaves, and a generous sprinkle of grated Parmigiano Reggiano. Repeat this layering process until all ingredients are used, ending the last layer with tomato sauce, provola, and plenty of Parmigiano.

6. 6

   Bake: Bake in a preheated static oven at 200°C (390°F) for about 30-40 minutes, or until a beautiful golden crust has formed on the surface and the cheese is melted and bubbly. Remove from the oven and let it rest for at least 15 minutes before serving (it's even better warm!).

Chef's Tips

• 💡For best results, use long or violet eggplants. They tend to have fewer seeds and a less bitter flavor.
• 💡Allowing the provola or fiordilatte cheese to dry in the fridge for a few hours (or even overnight) helps prevent the Parmigiana from becoming too watery.
• 💡Don't skip the resting time after baking; it allows the flavors to meld and the Parmigiana to set, making it easier to serve.