Name: Parma eggplant casserole
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Yield: 4
Ingredients: Eggplant - 500-600 gram; Mozzarella - 200 gram; Parmesan - 50 gram; Olive oil - 50 gram; Salt - 50 gram; Black pepper - 50 gram; Olive oil - 50 gram; Red onion - 1 PC.; Garlic - 1 clove; Tomatoes in their own juice - 400-500 gram; Dry white wine - 50 gram; Greenery - 50 gram; Chilli - 50 gram; Ketchup - 1-2 tbsp; Sugar - 1-2 Tsp

Recipe information

Cooking:

1 hour 40 min.

Servings per container:

Source:

More details

Ingredients for - Parma eggplant casserole

The basis

1. Eggplant 500-600 gram

2. Mozzarella 200 gram

3. Parmesan 50 gram

4. Olive oil 50 gram

Sauce

1. Salt 50 gram

2. Black pepper 50 gram

3. Olive oil 50 gram

4. Red onion 1 PC.

5. Garlic 1 clove

6. Tomatoes in their own juice 400-500 gram

7. Dry white wine 50 gram

8. Greenery 50 gram

9. Chilli 50 gram

10. Ketchup 1-2 tbsp

11. Sugar 1-2 Tsp

How to cook deliciously - Parma eggplant casserole

1. Stage

Photo of ingredients. Cut the eggplants lengthwise into thin slices. Mine were old and speckled, so I cut off the skin, but in general, they are not usually peeled. Eggplant "al naturarel" holds its shape better, and looks more advantageous than peeled. If the bitterness of the eggplant bothers you, let it run dry. To do this, lay the slices of eggplant in layers, sprinkling salt and laying the layers with napkins, and leave for 20-30 minutes. Or you can just pour salted water, but then they will need to dry before frying. In principle, really bitter varieties of eggplants are not so easy to find these days

2. Stage

While the eggplants are juicing, prepare the sauce. To do this, chop the onion, garlic and chilies (if fresh). Chop the herbs, not too finely. If you have whole tomatoes, don't chop them, see tip below.

1. Stage. Parma eggplant casserole: While the eggplants are juicing, prepare the sauce. To do this, chop the onion, garlic and chilies (if fresh). Chop the herbs, not too finely. If you have whole tomatoes, don't chop them, see tip below.

3. Stage

In a medium-hot frying pan, saute the onion until translucent (I left it out a bit) Add the garlic and chili and fry for another 1-2 minutes, until you can clearly smell the garlic. Don't miss it, you can't let the garlic burn.

1. Stage. Parma eggplant casserole: In a medium-hot frying pan, saute the onion until translucent (I left it out a bit) Add the garlic and chili and fry for another 1-2 minutes, until you can clearly smell the garlic. Don't miss it, you can't let the garlic burn.

4. Stage

Add tomatoes and wine (if using), black pepper and sugar/ketchup. Do not salt yet. Let the mixture come to a boil, then turn down the heat and simmer under a slightly slid lid for about half an hour, until thickened. If you had whole tomatoes, crush them like mashed potatoes. You can also chop the finished sauce with a blender until smooth, if you like. I like it better with chunks. Add the herbs to the finished sauce. Taste, lightly salt if desired. Just don't forget that cheese will add quite a bit of salt to the dish.

1. Stage. Parma eggplant casserole: Add tomatoes and wine (if using), black pepper and sugar/ketchup. Do not salt yet. Let the mixture come to a boil, then turn down the heat and simmer under a slightly slid lid for about half an hour, until thickened. If you had whole tomatoes, crush them like mashed potatoes. You can also chop the finished sauce with a blender until smooth, if you like. I like it better with chunks. Add the herbs to the finished sauce. Taste, lightly salt if desired. Just don't forget that cheese will add quite a bit of salt to the dish.

5. Stage

Roast the eggplants in batches on both sides. They should be soft and translucent, but you should not fry them too much, just until they are lightly golden. To give the eggplants their characteristic soft "velvety" texture, they need to be soaked in oil, so they will need quite a lot of oil. The dish is not dietary. But if you really want to limit the amount of oil, try not pouring it into the pan, but dabbing the slices with a brush on both sides. Another way is to fry one-third to one-half of the eggplants, and pour steep boiling water over the rest and hold for five minutes.

1. Stage. Parma eggplant casserole: Roast the eggplants in batches on both sides. They should be soft and translucent, but you should not fry them too much, just until they are lightly golden. To give the eggplants their characteristic soft

6. Stage

The fried slices should be thoroughly blotted with a napkin. It will take a lot of napkins! While the eggplant is roasting, grate the cheese. If you have mozzarella in balls, it's easier to tear it into thin, long strips.

1. Stage. Parma eggplant casserole: The fried slices should be thoroughly blotted with a napkin. It will take a lot of napkins! While the eggplant is roasting, grate the cheese. If you have mozzarella in balls, it's easier to tear it into thin, long strips.

7. Stage

Preheat the oven to 180-190C. In a baking dish put a thin layer of sauce (literally 2-3 tbsp), on top of the sauce layer of eggplant. (Separately, about the form: you'll need a heavy fireproof pan with thick walls, preferably cast iron or ceramic, no more than 20 cm wide. I have a regular cast-iron skillet).

1. Stage. Parma eggplant casserole: Preheat the oven to 180-190C. In a baking dish put a thin layer of sauce (literally 2-3 tbsp), on top of the sauce layer of eggplant. (Separately, about the form: you'll need a heavy fireproof pan with thick walls, preferably cast iron or ceramic, no more than 20 cm wide. I have a regular cast-iron skillet).

8. Stage

Sprinkle with cheese. Then another layer of sauce, a layer of eggplant, a layer of cheese. Here we should mention that in some recipes it is advised to use both types of cheese at once (i.e. more mozzarella to sprinkle less Parmesan), in others only mozzarella and Parmesan sprinkle only the top layer, in the third cheeses alternate. But in most cases, only Parmesan without mozzarella is sprinkled on top of the dish. You may think that there is too little sauce, but each layer should take only a few tablespoons, because the finished casserole should hold the structure, not spill.

1. Stage. Parma eggplant casserole: Sprinkle with cheese. Then another layer of sauce, a layer of eggplant, a layer of cheese. Here we should mention that in some recipes it is advised to use both types of cheese at once (i.e. more mozzarella to sprinkle less Parmesan), in others only mozzarella and Parmesan sprinkle only the top layer, in the third cheeses alternate. But in most cases, only Parmesan without mozzarella is sprinkled on top of the dish. You may think that there is too little sauce, but each layer should take only a few tablespoons, because the finished casserole should hold the structure, not spill.

9. Stage

The casserole is ready to go in the oven.

10. Stage

Bake for about 40 minutes. You can check the readiness of the dish by sticking a fork or knife into it. If it goes in easily, like in butter, it's ready.

1. Stage. Parma eggplant casserole: Bake for about 40 minutes. You can check the readiness of the dish by sticking a fork or knife into it. If it goes in easily, like in butter, it's ready.

11. Stage

It is better to serve the parmigiana not with the heat, but when it has cooled down. Ideally, when you cut it, it should hold its shape well, not spill out, and the layers should be clearly visible. Behind each piece there will be a string of melted mozzarella. I'm sorry, my dumb camera couldn't capture it properly. It's really good to use the bread to soak up the rest of the sauce. Bon appetit!