Eggplant parm that’s filled to the brim with Nonna’s secrets.
- 2 large eggplants, cut into discs about 1cm thick
- Olive oil
- 1-2 large eggs
- 2 cups regular breadcrumbs
- 500ml tomato sauce (I use two tins of whole tomatoes simmered with 2-3 garlic cloves and a chopped onion, plenty of salt, pepper, butter, good olive oil, and a pinch of sugar for about an hour, and then blended smooth, but ready-made is fine)
- 2 cups grated tasty cheese or sharp cheddar
- 1 cup grated parmesan-style cheese
- 1 cup grated pecorino
- Working in a production line, coat the eggplant slices in beaten egg, then in breadcrumbs. You can gussy up the breadcrumbs with dried herbs, salt, pepper, whatever you like
- Fry in a good amount of olive oil in a medium-hot frying pan until golden on each side.
- Preheat oven to 200C
- Layer the eggplant with the sauce and cheese in a baking dish large enough to fit all your slices (it’s a bit like tetris but a few gaps won’t kill ya) in this order: a little bit of sauce, a layer of eggplant, more sauce, 1/2 of the cheese. Repeat, finishing with sauce and the last 1/2 cheese on top. There should be two layers.
- Bake for 20-30 minutes until the eggplant is cooked through and the sauce/cheese is bubbling and hot.
Keywords: eggplant parmigiana, eggplant parm, eggplant parmesan