Eggplant Parmigiano Recipe
tomato sauce, homemade mozzarella
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Ingredients
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Eggplant
Tomato Sauce
Homemade Mozzarella
Assembly
Method
Prepare Eggplant
- 1
Slice and Salt
Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.
- 3
Fry Eggplant
In a large skillet, heat olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
Make Tomato Sauce
- 4
- 5
Add Tomatoes and Seasoning
Add the canned crushed tomatoes, dried oregano, basil leaves, salt, and black pepper. Simmer for 20-25 minutes until slightly thickened.
Make Homemade Mozzarella
- 6
Heat Milk
In a large pot, heat the milk to about 85°F (29°C). Stir in citric acid and let rest for 5 minutes.
- 7
Add Rennet
Add rennet to the milk and stir gently. Let it sit undisturbed for about 5-10 minutes until curds form.
- 8
Cut and Cook Curds
Cut the curds into small pieces and heat gently, stirring slowly until the curds reach 135°F (57°C).
- 9
Drain and Salt
Drain curds and knead with salt until smooth and elastic. Shape into a ball or desired form.
Assemble Eggplant Parmigiano
- 10
Layer Ingredients
In a baking dish, spread a thin layer of tomato sauce, followed by a layer of fried eggplant, then slices of mozzarella. Repeat layers until all ingredients are used, finishing with a layer of sauce on top.
- 11
Top with Cheese and Basil
Sprinkle the top with grated Parmesan cheese and fresh basil leaves.
- 12
Bake
Preheat the oven to 375°F (190°C) and bake for 30-35 minutes until bubbly and golden on top.
- 13
Serve
Let the Eggplant Parmigiano cool for a few minutes before slicing and serving.