Parmigiana di melanzane — the Neapolitan and Sicilian preparation of fried eggplant layered with tomato sauce, mozzarella, and Parmigiano, baked — requires the eggplant to be properly fried (not baked, not grilled) to achieve the characteristic silky, melting texture that baked eggplant cannot produce. The frying of the eggplant — in abundant olive oil until deeply golden — is where this preparation lives or dies.
- **The eggplant:** Salted and drained for 1 hour minimum — this step is not optional. Under-drained eggplant is watery in the finished dish and absorbs too much oil during frying. - **The frying:** In olive oil at 170–175°C, in batches. Each slice should be deep golden on both sides — 2–3 minutes per side. The colour is the critical indicator: pale = the eggplant will be watery in the final dish; golden = the moisture has been driven out and replaced with olive oil. - **The assembly sequence:** Tomato sauce on the base → eggplant layer → mozzarella (torn, not sliced — torn edges melt with rough, irregular pools) → Parmigiano → repeat. - **The mozzarella:** For parmigiana, the water-packed fresh mozzarella must be torn and left on a cloth for 30 minutes to drain — its excess water would make the dish watery. [VERIFY] Hazan's mozzarella specification. - **Baking:** 200°C for 25–30 minutes until the top is golden and bubbling. - **The rest:** This dish must rest 20–30 minutes after baking before serving — the layers settle, the excess liquid absorbs, and the flavour fully develops. It is better warm than hot. [VERIFY] Hazan's resting instruction. Sensory tests: **The finished slice:** Should hold its layers when cut — not a slumping, watery mass. The eggplant layers should be visible and distinct. The mozzarella should be fully melted into irregular, slightly golden pools. **The texture:** The eggplant should melt on the palate — no trace of the firm, slightly tough character of under-cooked eggplant.
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