Eggplant Parmesan

Ingredients

• 800g globe eggplant, sliced 8mm thick lengthwise
• Coarse sea salt
• 300ml extra-virgin olive oil, for frying
• 400g San Marzano DOP canned tomatoes
• 30g fresh basil leaves
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 250g Fior di Latte mozzarella, sliced 5mm
• 80g Parmigiano Reggiano DOP, aged 24 months, grated
• 60g fresh breadcrumbs
• 30ml extra-virgin olive oil, for layering
• Tellicherry black pepper

Method

1. 1
   Salt eggplant slices heavily; lay on paper towels 20 minutes to release moisture, then pat dry.
2. 2
   Heat oil in a large skillet to 180°C; fry eggplant in batches 2–3 minutes per side until golden, drain on paper towels, and cool slightly.
3. 3
   Combine canned tomatoes, minced garlic, oregano, and half the basil in a bowl; season with salt and Tellicherry pepper.
4. 4
   Spread thin layer of tomato sauce on the bottom of a baking dish; layer half the eggplant, then half the remaining sauce, then half the mozzarella.
5. 5
   Repeat with remaining eggplant, sauce, and mozzarella; combine breadcrumbs, remaining basil, and Parmigiano Reggiano, then sprinkle over top and drizzle with 30ml oil.
6. 6
   Bake at 200°C for 25 minutes until cheese browns and sauce bubbles at edges.
7. 7
   Cool 5 minutes; garnish with fresh basil and serve warm.