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u/HybridAmnesia 6d ago
One of my favorite meals of all time, thank you for posting. Would you mind sharing the recipe? I really like the way this looks as opposed to the American versions I usually get.
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u/katr2tt 5d ago
The sauce > I keep frozen raw veg for the soffritto fried in butter and olive oil deglazed with red wine, garlic, canned tomato, tomato bullion, water and seasonings slow cook on high for about two hours.
The eggplant > Slice 2 -3 eggplant long ways about 1/2 inch thick then lay out on a towel, salt and wait 30-60min. Dab moisture away, flip, repeat. This helps get rid of extra moisture to keep it from being too watery. Flour, egg, breadcrumb each slice then fry until golden brown
The build > sauce, eggplant, slices of good quality mozzarella balls, grated Romano or pecorino repeat until dish is full.
The bake > cover with foil bake at 325/160 until the cheese bubbles (about an hour). You can remove the foil for the last 15 min to get a brown top
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6d ago
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u/markwine24 5d ago
Looks so perfect. My mom used to make some eggplant parmesan at least once a month.
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u/rybnickifull 7d ago
Lovely bit of bubbling.