One-Pot Eggplant Parmigiana
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black oval eggplants | 400g |
| Caciocavallo cheese | 150g |
| Tomato passata | 500g |
| Water | 150g |
| Yellow onions | 30g |
| Extra virgin olive oil | 35g |
| Parmigiano Reggiano DOP | 15g |
| Coarse salt | 20g |
| Fine salt | To taste |
| Black pepper | To taste |
| Fresh basil | To taste |
Instructions:
Start by preparing the eggplants. Wash them thoroughly, dry them off, and then trim both ends. Slice the eggplants into thin discs, approximately 3-4mm thick. Place them in a colander set inside a bowl, and sprinkle each layer with coarse salt. Once all slices are salted, place another bowl or weight on top to help draw out the moisture. Let the eggplants sit for about 30 minutes.
While the eggplants are draining, slice the caciocavallo cheese into thin pieces. Set it aside.
In a separate bowl, combine the tomato passata with water, olive oil, black pepper, fine salt, and the finely chopped yellow onion. Stir to combine and set this mixture aside as well.
Once the eggplants have been properly salted and drained, pat them dry using two sheets of absorbent paper towels to remove excess moisture.
Now it’s time to layer the ingredients! In a 28 cm diameter skillet (with a 20 cm base), start by spreading a bit of the prepared tomato sauce mixture on the bottom. Add a layer of eggplant slices, ensuring they cover the sauce completely. Top this layer with pieces of caciocavallo cheese and a few fresh basil leaves. Spoon over a little more tomato sauce to evenly cover the eggplants.
Repeat the layering process: eggplants, cheese, basil, and sauce, continuing until you’ve used all of the ingredients. Finish with a generous sprinkle of Parmigiano Reggiano on the top layer.
Cover the skillet with a lid and cook over low to medium heat for about 30-40 minutes, or until the eggplants are tender and the cheese has melted into a luscious, bubbling perfection.
Once done, serve hot, garnished with additional fresh basil leaves. Enjoy your one-pot eggplant parmigiana, a hearty and delicious dish perfect for any occasion!
