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