Eggplant Parmigiana
Egg free, gluten free, grain free, nut free, peanut free, soy free, low carb.
Prep time: 30 min + 1 h resting
Cook time: 1 h (30 min for frying the eggplants + 30 min for baking)
Total time: about 2.5 h
Servings: 4 people
My stepson loves this dish. I started making it for family dinner with my in-laws and I was asked to share the recipe, so here it is (sorry Lori it took me SO LONG)!
This dish takes some time but it is SO WORTH IT. I normally double the recipe, make a couple of pans, and freeze one to have it ready to go for the next family dinner (leave it overnight in the fridge to defrost and then bake it).
Note, the recipe calls for Parmigiano Reggiano, not Parmesan. The former is more expensive, but the flavor is very different. Depending on how much you want to spend, you can use either one, but I highly recommend Parmigiano Reggiano for a more traditional flavor (and probably texture).
I normally dredge the eggplants in lupin flour before frying them, but for a for a peanut, nut, and soy free version you can use tigernut flour.
Ingredients
Click on the ingredients in the list for buying options (you might find alternative brands in the section Spesa/Grocery of this website).
Eggplants, 2 big (920 g, 32 oz)
Salt to drain the water out of the eggplants + salt to taste
Sunflower oil, 48fl
Lupin flour or tigernut flour (for a peanut, nut, and soy free version), 85 g
Fresh mozzarella (I use Belgioioso), 350 g (12 oz)
Parmigiano Reggiano, 80 g (2.8 oz)
Rao tomato basil sauce, 1/2 jar (340 g, 12 oz) or my (cheaper) version of it.
Basil for decoration
Tools you might be missing:
Instructions
1. Slice the eggplants into 2-3 mm slices (I use a mandolin slicer).
2. Sprinkle with salt on both sides and let sit for 1 hour in a drainer, placing something heavy on top ( I use a salad spinner and a saucepan full of water for weight). This step is important to drain the bitter liquid out of the eggplants, don’t skip it.
3. After 1 hour, wash the eggplant slices and dry them well. I use the same salad spinner and then paper towel, working in batches.
4. Line up the eggplant slices, the flour, and a plate. Dredge each slice in the flour.
5. Add the oil to a big pot and heat it up. Place the dredged eggplant on one side of the pot and a baking sheet or a plate covered with paper towel on the other side.
6. When the oil is hot, fry the eggplant slices in batches, 2-3 mins per batch or until they are golden (the time depends on the thickness). Layer eggplants and paper towels to absorb some of the oil.
7. Cut the mozzarella in small cubes, about ⅓ inch.
8. Line up the fried eggplants, the tomato sauce, the mozzarella, the Parmigiano Reggiano, and the salt.
Start with a thin layer of tomato sauce. Add one layer of eggplant (overlapping each slice by about 1/3), one of tomato sauce, one of mozzarella and one of Parmigiano. Sprinkle salt to taste.
An 8x8 inch dish fits about 4 layers, so I use ¼ of the ingredients for each layer.
9. Repeat the step above for as many layers as you have ingredients for.
10. Pre-heat the oven at 200C (400F) and bake for 30 minutes.
11. Let it cool, cut it, add basil for decoration and enjoy.
Storing and reheating
This dish will last in the fridge for 2-3 days in an airtight container. You can heat it up in the microwave for a couple of minutes, or in the oven at 350 F for 10-15 minutes covered with aluminium foil.
You can also freeze it before baking it and defrost it in the fridge overnight to then bake it.
Note
The recipe calls for Parmigiano Reggiano, not Parmesan. The former is more expensive, but the flavor is very different. Depending on how much you want to spend, you can use either one, but I highly recommend Parmigiano Reggiano for a more traditional flavor (and probably texture).
I normally dredge the eggplants in lupin flour before frying them, but for a for a peanut, nut, and soy free version you can use tigernut.
Valori nutrizionali
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database via myFitnessPal. Here we assume ¼ cup of oil is absorbed by the eggplants. This information is meant as a guideline only and should not be construed as a guarantee.
Serving size: 1 | Calories: 577 | Total fat: 39.6 | Total carbohydrates: 28.8 g | Total fiber: 15.4 g | Total sugars: 11.2 g | Protein: 34.2 g | Net Carbohydrates: 13.4 g