Eggplant Parmesan (Melanzane alla Parmigiana) — Southern Italian Baked Eggplant

• 3large eggplants (about 1.2 kg total, trimmed and sliced lengthwise 7 mm thick)
• 18 gfine sea salt (for drawing moisture from the eggplant)
• 500 mlextra-virgin olive oil (for shallow-frying; about 90 ml is absorbed)
• 2 canwhole peeled tomatoes (400 g each, crushed by hand)
• 2 clovegarlic (lightly crushed)
• 12 gfresh basil (leaves torn, stems reserved for the sauce if desired)
• 450 gfior di latte mozzarella (well drained and cut into small cubes)
• 120 gParmigiano Reggiano (finely grated)

Instructions

1. 1

   Arrange the eggplant slices in layers in a colander, sprinkling the 18 g salt evenly between the layers. Set the colander over a bowl for 30 minutes so the eggplant releases excess moisture and some bitterness.

2. 2

   Meanwhile, make the tomato sauce by warming 30 ml olive oil in a saucepan over medium-low heat and adding the crushed garlic cloves. Cook for 1 minute until fragrant but not browned, then add the crushed tomatoes and 5 g salt.

3. 3

   Simmer the tomato sauce uncovered for 25 minutes, stirring occasionally, until it thickens but still tastes bright. Remove and discard the garlic, then stir in half of the torn basil and keep the sauce warm.

4. 4

   Rinse the eggplant slices briefly under cold running water to remove surface salt, then pat them very dry with clean kitchen towels. Drying is essential because wet eggplant will sputter in the oil and absorb more fat.

5. 5

   Heat 500 ml olive oil in a wide, heavy skillet to 175°C. Fry the eggplant in batches for 2 to 3 minutes per side until golden and tender, then transfer it to a rack or paper towels to drain.

6. 6

   Heat the oven to 190°C. Spread 120 ml tomato sauce in the bottom of a 23 x 33 cm baking dish, then add a layer of fried eggplant, a scattering of mozzarella, a sprinkle of Parmigiano Reggiano, and a few basil leaves.

7. 7

   Repeat the layers until all the eggplant is used, finishing with tomato sauce, Parmigiano Reggiano, and the remaining mozzarella. Keep the layers compact rather than overfilled so the finished parmigiana slices cleanly after resting.

8. 8

   Bake for 25 to 30 minutes, until the sauce is bubbling and the top is lightly browned in spots. Rest the dish for at least 20 minutes before serving, because traditional melanzane alla Parmigiana is best warm rather than scalding hot.