Forget everything you think you know about eggplant parmesan. This isn't your grandmother's (unless your grandmother is Sicilian, in which case, brava!). We're diving into the authentic Sicilian version, a vibrant, refreshing take on this classic dish. This recipe skips the traditional frying, opting instead for a lighter, healthier approach that still delivers on incredible flavor. The result is a layered masterpiece of tender eggplant, rich tomato sauce, and creamy mozzarella, bursting with the sun-drenched flavors of Sicily. We use a unique cold preparation method, ensuring the eggplant retains its texture and the flavors meld beautifully.
This cold preparation method preserves the eggplant's freshness and avoids the greasiness often associated with fried versions. Get ready to experience the true essence of Sicilian cuisine with this deliciously unique twist on a beloved dish. Ready to embark on this culinary journey? Let's move on to the step-by-step instructions below.
Tools Needed
- Container
- Frying pan or pot
- Strainer
- Paper towels
- Dish or flat plate
Ingredients
- Eggplants: 2 kg
- Tomato sauce: 500 ml
- Parmesan cheese
- Fresh basil leaves
- Olive oil
- Salt
Step-by-Step Instructions
Step 1. Prepare the Eggplant
- Wash the eggplants thoroughly, discard the stems, and slice them lengthwise into approximately 4 mm thick slices. Cutting them in half first makes it easier to achieve uniform slices.
- Place the eggplant slices in a container, sprinkle with salt, and stack them. Let them sit for at least an hour and a half, covered, to draw out bitterness.
- Rinse the eggplants thoroughly under running water several times until the water runs clear. Drain well.
- Fry the eggplant slices in a pan over medium-high heat until golden brown, flipping as needed. Alternatively, roast them in the oven for a lighter option.
- Place the fried eggplant on paper towels to absorb excess oil. Stack them and let them absorb for a few minutes until the paper towels are soaked.
Step 2. Layer the Parmigiana
- Layer the eggplant in a dish, starting with a bottom layer. Cover with a layer of tomato sauce (homemade or canned).
- Continue layering eggplant and tomato sauce, alternating with freshly grated Parmesan cheese and chopped basil leaves, if desired. You can remove some of the eggplant skin if preferred.
Step 3. Finish and Chill
- Finish with a final layer of tomato sauce, sprinkle with Parmesan cheese, and garnish with basil leaves.
- Allow the eggplant parmigiana to cool to room temperature or chill for a better taste.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Using homemade tomato sauce enhances the flavor.
- The eggplant skin softens when it comes in contact with the tomato sauce; it's a matter of preference whether to remove part or all of it.
- The colder the dish, the better it tastes.
Nutrition
- N/A
FAQs
1. Can I use a different type of eggplant?
While Italian eggplants are ideal for their texture, you can substitute with other varieties. Just be aware that cooking time might need adjustment.
2. How far in advance can I prepare this dish?
This recipe is perfect for make-ahead meals! You can assemble it a day or two in advance and let the flavors meld in the refrigerator. Just allow it to come to room temperature before serving.
3. Is it necessary to salt the eggplant slices?
Salting the eggplant slices helps to draw out excess moisture, preventing a soggy final product. It's a recommended step, but you can skip it if you're short on time – just be aware the result might be slightly softer.
This cold Sicilian eggplant parmigiana offers a refreshing twist on a classic, showcasing the vibrant flavors of Sicily without the heaviness of traditional frying. Enjoy this lighter, healthier, and equally delicious take on a beloved dish, perfect for a warm summer evening or any occasion. Buon appetito!