Italian Eggplant Parmigiana

Cooking method

1. Step 1:

   

   How do you make eggplant parmigiana? Start with the Napoli sauce—a classic Italian tomato sauce that's spooned over pasta and pizza and used in all kinds of dishes. Gather everything you'll need for it. I used one 14-ounce (400 g) can of chopped tomatoes and added a little water.

2. Step 2:

   

   Peel the onion and cut it into small dice.

3. Step 3:

   

   Peel the garlic and slice it thin.

4. Step 4:

   

   Set a skillet over low heat and add the vegetable oil. Once it's warm, add the onion and garlic. Cook, stirring, for about 5 minutes.

5. Step 5:

   

   Add the tomatoes to the pan and stir. Bring to a boil.

6. Step 6:

   

   Turn the heat down to its lowest setting. Cover and let the sauce simmer for about an hour and a half. If it gets too thick, splash in a little boiling water. At the end, stir in the salt, sugar, and dried herbs.

7. Step 7:

   

   Let the sauce cool, then press it through a coarse sieve. Measure out 150 grams (about 2/3 cup) for the eggplants. I had a little left over—around 50 grams.

8. Step 8:

   

   Gather the ingredients for the eggplants. Pick one large eggplant, or a couple of small ones. Use low-moisture mozzarella (the kind sold for pizza), not the fresh mozzarella balls packed in water.

9. Step 9:

   

   Wash the eggplant and pat it dry. Cut it in half lengthwise. Score the cut surfaces deeply in a crosshatch pattern. Salt them and let sit for 15 minutes. This simple trick draws out the bitterness along with the juices.

10. Step 10:

    

    Set the eggplant halves in a baking dish. Peel the garlic and slice it thin. Tuck the slices into the scored cuts. Salt the eggplant again, sprinkle with the seasonings, and drizzle generously with oil.

11. Step 11:

    

    Put the dish in an oven preheated to 350°F (180°C). Bake for 30–40 minutes, until golden. Check the flesh with a fork—it should be completely soft.

12. Step 12:

    

    Let the eggplants cool slightly. Scoop out all the flesh with a spoon, leaving just a "boat" of skin.

13. Step 13:

    

    Chop the flesh into large cubes.

14. Step 14:

    

    Grate the Parmesan on the fine side of a grater.

15. Step 15:

    

    Grate the mozzarella on the coarse side.

16. Step 16:

    

    Stir together the eggplant flesh, mozzarella, and Napoli sauce. Save a little sauce for serving.

17. Step 17:

    

    Spoon the filling back into the eggplant boats. Top generously with Parmesan, holding a little back.

18. Step 18:

    

    Return the eggplants to the 350°F (180°C) oven for 5–10 minutes, until the cheese melts. To serve, pool a little sauce on the plate, set an eggplant on top, and finish with the remaining Parmesan.