Step 1: To Drain Eggplant
To drain eggplant, cut eggplants lengthwise into 1/4 inch thick slices. Set large colander over a plate. Arrange one layer of eggplant slices in the bottom of a large colander and sprinkle generously all over with kosher salt. Continue layering and salting all eggplant slices, until all eggplant is in the colander. Cover the large colander with a plate and something to weigh it all down. Let drain for about an hour and a half. The purpose of this step is to have the eggplant release some of its moisture before cooking.
Step 2: For Tomato Sauce
To make tomato sauce, add a bit of olive oil in the saucepan. Then add chopped garlic, diced onion and sauteing them over a medium-low heat until soft but not browned. After everything is cooked through and well heated, add tomato puree and a pinch of table salt. Transfer tomato sauce into a large bowl. Finish off the tomato sauce with a swirl of extra virgin olive oil and fresh basil leaves.
Step 3: For Fry Eggplant
To fry eggplant, once the eggplant is drained, lay the eggplant slices on paper towel and dry them very thoroughly with paper towel to remove all the moisture. Add vegetable oil in the frying pan and heat the oil. Place eggplant slices in hot oil and fry for 3 minutes until golden brown, turning once, fry another side for 3 minutes until golden brown. Using tongs, transfer eggplant slices to a paper towel. Repeat same process with the remaining eggplant slices.
Step 4: For Assemble Eggplant Parmesan
To assemble eggplant parmesan, in a casserole dish, add a thin layer of tomato sauce then place fried eggplant horizontal over the sauce, then add another layer of tomato sauce over the fried eggplant, sprinkles grated parmesan cheese over tomato sauce. Place sliced italian cheese over grated parmesan cheese. Again place fried eggplant slices vertical over sliced italian cheese. Add another layer of tomato sauce over the fried eggplant and top with remaining grated parmesan cheese.
To bake and serve eggplant parmesan, place casserole dish in the oven and bake for 40 minutes at 200C, until cheese has melted and the top is slightly brown. Remove eggplant parmesan from the oven. Place eggplant parmesan piece over cooked noodles and garnish with chopped parsley. Your Eggplant Parmesan is ready to serve. Enjoy!
- Some fresh Basil Leaves
- 1 small Onion, diced
- 2 Cloves of Garlic, chopped
- Some extra Virgin Olive Oil
- 1400ml/6 cups Tomato Puree
- Table Salt to taste
- 3 (1.5kg) Eggplants
- 1 cup grated Parmesan Cheese
- chopped Parsley for garnish
- Kosher Salt, a pinch
- Vegetable Oil for frying
- 300g Savoury Italian Cheese, sliced
- cooked Noodles for serving (optional