Eggplant Parmigiana in the style of Norbert Tarayre

Ingredients

• 2 medium (≈500 g) Eggplants (cut into slices about 0.5 cm thick)
• 200 ml Extra virgin olive oil (for frying)
• 100 g All-purpose flour (to coat the eggplants)
• 1 medium (≈150 g) Yellow onion (thinly sliced)
• 2 cloves Smoked garlic (crushed)
• 800 g Canned crushed tomatoes (or fresh peeled and crushed tomatoes)
• 10 leaves Fresh basil (chopped)
• 50 g Grana Padano (grated)
• 200 g Mozzarella di bufala (sliced or torn)
• to taste Salt
• to taste Ground black pepper
• 1 tsp Sugar (optional, to balance acidity)

Instructions

1. Prepare the eggplants

   Cut the eggplants into slices about 0.5 cm thick, lightly salt each slice and let them drain for 20 minutes in a colander. Rinse, then pat dry thoroughly with paper towels.

   Time: PT20M

2. Prepare the coating

   Place the flour in a shallow dish. Dredge each dried eggplant slice in the flour, tapping off the excess.

   Time: PT2M

3. Fry the eggplants

   Heat 150 ml of olive oil in the pan over medium heat (≈180 °C). Fry the slices 2‑3 minutes per side until golden. Drain on paper towels.

   Time: PT15M

   Temperature: 180°C

4. Prepare the tomato sauce

   In a saucepan, sauté the sliced onion and smoked garlic with 2 tbsp olive oil for 5 minutes. Add the crushed tomatoes, basil, salt, pepper and sugar. Simmer over low heat for 10 minutes until thickened.

   Time: PT15M

   Temperature: 90°C

5. Assemble the parmigiana

   In the baking dish, spread a thin layer of tomato sauce, arrange a first layer of fried eggplant, sprinkle with mozzarella and Grana Padano. Repeat 2‑3 times, finishing with a cheese layer.

   Time: PT5M

6. Bake

   Preheat the oven to 190 °C. Bake the dish for 30 minutes, until the top is nicely golden and bubbling.

   Time: PT30M

   Temperature: 190°C

7. Rest before serving

   Remove the dish from the oven and let it rest for 10 minutes before serving, so the portions hold together.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Eggplants: Zucchini
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of All-purpose flour: Rice flour (gluten‑free)
• Instead of Yellow onion: Shallot
• Instead of Smoked garlic: Smoked garlic paste
• Instead of Canned crushed tomatoes: Tomato passata
• Instead of Fresh basil: Oregano
• Instead of Grana Padano: Parmesan
• Instead of Mozzarella di bufala: Cow's mozzarella
• Instead of Sugar: Honey

Equipment Needed

• Chef's knife
• Cutting board
• Colander or sieve
• Paper towels
• Heavy‑bottom skillet (≈30 cm)
• Baking dish (30 × 20 cm)
• Mixing bowl
• Wooden spatula
• Kitchen tongs
• Measuring cups and spoons
• Cheese grater

Critical Steps — Do Not Skip

• Drain the eggplants to remove bitterness and excess water
• Fry the slices at the right temperature to achieve a crispy texture
• Simmer the sauce long enough for it to thicken
• Bake until the cheese is nicely browned

Chef Tips from the Video

• Use Grana Padano for its slightly milder flavor and affordable price.
• Mozzarella di bufala provides incomparable creaminess; if you use it, drain it well before adding.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days in the fridge.

Freezer: Can be frozen for 1‑2 months, thaw in the refrigerator before reheating.

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

Make-Ahead Tips

• Prepare the tomato sauce the day before and keep it refrigerated.
• Fried eggplants can be made ahead and quickly reheated in the oven.