Lumaconi alla Parmigiana
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Lumaconi pasta | 300g |
| Eggplants | 600g |
| Mozzarella | 200g |
| Parmigiano Reggiano DOP | 50g |
| Fresh basil | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | 30g |
| All-purpose flour | 200g |
| Peanut oil | 600g |
| Tomato pulp | 800g |
| Garlic | 1 clove |
| Black pepper | To taste |
Instructions
Step 1: Prepare the eggplants
Begin by cutting the eggplants into small cubes. Once cut, transfer them into a colander and sprinkle with 30g of coarse salt. Let them rest for at least an hour to release excess water. To speed up the process, you can cover the eggplants with a plate and place a weight on top. This helps them expel more water quickly, ensuring a better texture once fried.
Step 2: Prepare the tomato sauce
In a non-stick pan, heat some extra virgin olive oil over medium heat. Add a whole garlic clove (or crushed, depending on your preference). As the garlic begins to sizzle and turn golden, pour in the tomato pulp. Season with fine salt and freshly ground black pepper to taste. Let the sauce simmer on low heat for 30 minutes, covered, allowing the flavors to meld together. Once cooked, tear a few basil leaves and add them to the sauce, then remove the pan from the heat and set it aside.
Step 3: Prepare the eggplants for frying
After the eggplants have rested and released their water, rinse them under cold running water to remove excess salt. Then, toss them in flour, ensuring they are evenly coated. Shake off the excess flour using a fine sieve to avoid clumps.
Step 4: Fry the eggplants
Heat the peanut oil to about 170°C (340°F). Once hot, fry the floured eggplant cubes until golden and crispy on all sides. This will take around 3-4 minutes. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb the excess oil.
Step 5: Cook the lumaconi pasta
Bring a large pot of water to a boil. Add salt to the boiling water and cook the lumaconi pasta for about 8 minutes, or until al dente. Once cooked, drain the pasta and transfer it to a large bowl. Pour some of the prepared tomato sauce over the pasta and toss to coat.
Step 6: Assemble the Lumaconi alla Parmigiana
Preheat your oven to 180°C (350°F). In a large baking dish, spread a layer of the sauced lumaconi pasta. Then, add a generous layer of fried eggplant cubes and scatter pieces of mozzarella over the top. Repeat the layers, adding more sauce, eggplant, and mozzarella as needed. Once all ingredients are in the dish, finish by sprinkling a generous amount of grated Parmigiano Reggiano on top.
Step 7: Bake and serve
Place the assembled dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden and bubbly. Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves for a burst of color and fragrance. Serve your Lumaconi alla Parmigiana hot and enjoy!
Tips
- To achieve the perfect crispy texture for the eggplants, make sure the oil is hot enough before frying. If the oil is too cold, the eggplants will absorb excess oil and become greasy.
- Feel free to adjust the amount of basil depending on your preference for a more aromatic dish.
- You can prepare the tomato sauce and fry the eggplants ahead of time to make the assembly process quicker. Simply store them separately in the fridge until ready to bake.
