Eggplant Parmigiana

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This dish is made in various areas of Italy, from north to south… with variations on the ingredients. But we’ll make my grandma’s version. The name comes from Sicilian dialect… “Parmiciana.”

Ingredients

– 1.5 kg eggplants
– 2 bottles of 24oz Mutti Tomato Puree
– 500 gr mozzarella
– 150 gr Parmigiano Reggiano
– 1/2 onion
– 30 gr extra vergin olive oil
– black pepper (few pinches)
– few leaves of basil
– fine salt (few pinches)
– sunflower oil (to fry the eggplants)
– 20 g coarse salt for the eggplants
GOOD FOR 4 PEOPLE

Utensils Needed

– Cooking utensils
– Cutting board
– Baking pan – 8inches x 9inches x 2.5 inches in hight is a good dimension so something similar
– 2 pans for the stove.
– 1 colander

Directions

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