Melanzane alla Parmigiana From Thomas Keller

Ingredients

1 Eggplant (after roasting it will become half)

Crushed tomatoes

Tomato paste

2 Garlic cloves

Mozzarella

Asiago (optional)

Parmeggiano

Salt

Pepper

Dried oregano

Basil

Directions

Mix crushed tomatoes, tomato paste, minced garlic, salt, pepper, dried oregano and fresh basil OR prepare Sugo al basilica.

Peel and cube (1-inch square) eggplants. Salt them and mix. Let them sit for about 1h.

The eggplant cubes should have started to sweat.  Rinse under cold water and pat dry. Squeeze the moisture out of eggplants.

Put the eggplant cubes on the oven tray over the parchment. Roast until golden brown at 190°C for 30 minutes.

Transfer the baking sheet to a wire rack and let cool while you prepare the remainder of the ingredients.

Mix tomato sauce with roasted eggplants and half a portion of mozzarella (could also be mixed with asiago, provolone and parmesan). The other half will go on top of the eggplant mixture.

Preheat oven to 200°C. Bake the eggplant parmigiana for 30 minutes and until the surface is nice and golden and slightly crispy.

Allow to rest a few minutes before serving. Spring with breadcrumbs and basil.

Notes

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