Parmigiana is presumably a Southern Italian dish basically made with fried eggplant or aubergine, cheese and tomato sauce. There are a lot of variations and I learnt this one from an Italian Michelin star Chef known as “Pepe” on my recent travels on the south coast of Italy. It’s a delicate and very tasty dish showcasing the true Italian flavours.
Preheat your oven to 400°F – 200°C and heat up your frying oil to 350°F – 180°C.
Break two whole eggs into a flat dish. Add finely grated Parmesan cheese, salt and pepper. Shred a few basil leaves and add to egg mixture, using a fork give it a good mix and set aside.
Trim the top and tail of your eggplant, using a peeler, peel half the skin off leaving some black stripes. Slice length wise. You should get six good slices plus the end trimmings.
Place your self raising flour in a flat dish or plate and flour each slice of eggplant thoroughly. Coat each slice in the egg mixture, ensure they are totally covered. (do 3 at once, you should have 6)
Place coated eggplant slices carefully in your hot frying oil. Fry until golden brown and turn over. Once cooked place onto kitchen paper towel to absorb the oil.
Arrange 3 slices side by side and place 2 or 3 fresh basil leaves on each slice. Top with slices of mozzarella cheese. Place a slice of eggplant on top like a sandwich.
Transfer to a baking dish and place in preheated oven at 400°F – 200°C for 7 to 8 minutes.
Add some hot marinara sauce on a serving plate and place your eggplant slices on top garnished with fresh basil leaves.
You can grate more Parmesan cheese on top for extra cheesy.
By Joel Mielle
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