Eggplant parmigiana

Ingredients

• 5 pieces Organic eggplants (medium, firm)
• 2 tablespoons Coarse salt (sea salt) (to draw out moisture from the eggplants)
• 100 ml Extra virgin olive oil (for frying)
• 600 g Homemade tomato sauce (prepared in advance or canned)
• 1 teaspoon Dried oregano (flavor)
• 150 g Fresh Parmesan (grated at assembly)
• 600 g Fresh mozzarella (ball, sliced)
• to taste Black pepper (freshly ground)
• to taste Fine salt (for seasoning)

Instructions

1. Wash, core and slice the eggplants

   Rinse the eggplants under cold water, remove the stem, then cut them into lengthwise slices about 0.5 cm thick using a sharp knife.

   Time: PT10M

2. Salting to draw out moisture

   Lay the slices on a tray lined with paper towels, sprinkle generously with coarse salt and let rest for 30 minutes to release their water.

   Time: PT30M

3. Rinse and dry the slices

   Quickly rinse the slices under cold water to remove the salt, then pat them dry carefully with paper towels until completely dry.

   Time: PT5M

4. Fry the eggplant slices

   Heat 2‑3 tablespoons of olive oil in a large skillet over medium‑high heat. Arrange the slices in a single layer, cook 2‑3 minutes per side until golden and slightly tender. Add a drizzle of oil if needed and drain on paper towels.

   Time: PT15M

   Temperature: 180°C

5. Preheat the oven and prepare the dish

   Preheat the oven to 180 °C. Lightly grease the gratin dish or line it with parchment paper.

   Time: PT10M

   Temperature: 180°C

6. Assemble the gratin (first layers)

   Spread a thin layer of tomato sauce on the bottom of the dish. Arrange a first row of eggplant slices, sprinkle with grated Parmesan, add a turn of the pepper mill and a little oregano. Repeat (sauce, eggplant, Parmesan, pepper, oregano) until ingredients are exhausted, finishing with a layer of sauce.

   Time: PT10M

7. Add the mozzarella and final seasoning

   Arrange the mozzarella slices on top of the gratin in a pattern (e.g., checkerboard). Sprinkle the remaining Parmesan, a few pinches of oregano and pepper.

   Time: PT5M

8. Baking

   Place the gratin in the oven and bake for 40 minutes at 180 °C, until the top is golden and bubbling. If the top browns too quickly, cover with aluminum foil.

   Time: PT40M

   Temperature: 180°C

9. Rest and serve

   Remove the dish from the oven, let rest for 5 minutes before cutting so the layers hold.

   Time: PT5M

Nutrition Facts

Calories

960

Protein

50 g

Carbohydrates

36 g

Fat

66 g

Fiber

9 g

Ingredient Substitutions

• Instead of Organic eggplants: zucchini
• Instead of Coarse salt (sea salt): fine salt
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Homemade tomato sauce: canned tomato sauce
• Instead of Dried oregano: dried basil
• Instead of Fresh Parmesan: pecorino
• Instead of Fresh mozzarella: burrata, raclette cheese
• Instead of Black pepper: white pepper
• Instead of Fine salt: sea salt

Equipment Needed

• Sharp knife
• Cutting board
• Baking sheet
• Paper towels
• Water bowl
• Kitchen towel
• Large skillet (sauté pan)
• Tongs or spatula
• Gratin dish (ramekin)
• Oven
• Parmesan grater
• Teaspoon
• Scale or measuring cup (optional)
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Salting to draw out moisture from the eggplants
• Frying the eggplant slices
• Baking

Chef Tips from the Video

• Use very fresh Parmesan and grate it by hand for a more pronounced flavor
• Add a small handful of freshly chopped basil just before serving for a touch of freshness

Troubleshooting

Storage

Refrigerator: Keep the covered gratin in the refrigerator for 3 to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Eggplant slices can be fried ahead of time and stored in the refrigerator on paper towels
• The gratin can be assembled the day before, covered and refrigerated; bake it directly before serving