Eggplant parmesan
This typically Italian recipe is a "delicacy" for eggplant fans, although the authentic ones are coated in egg and flour (yes, in that order, that's how they do it there and it's not a mistake) and fried before continuing with the preparation, I have skipped that step to lighten the recipe and although they don't turn out the same they are also very good, but if you want to try them as they are or
Ingredients · Servings 4
- 2 large eggplants or 3 medium ones
- 300g of fresh mozzarella de bola
- Parmesan cheese
- 400g of tomato sauce
- Ground black pepper
- Basil, preferably fresh
- Oregano
- Shall
- Olive oil
Method · 30 min
- Start by washing and slicing the eggplant into rounds no more than half a centimeter thick, sprinkle with salt and place them in a colander, let them rest for half an hour and then wash and dry with absorbent paper. If you are going to bread the eggplants, this is the moment. Once fried, place them on kitchen paper to remove excess oil. Also, slice the fresh mozzarella thinly and set aside.
- Slow cooker: Brush the entire pot with olive oil, just enough to prevent sticking but using the least amount of oil possible. Place a layer of eggplant and cover with tomato sauce. Sprinkle with ground pepper, oregano, and basil. Generously spread grated Parmesan cheese on top and continue with mozzarella slices. Repeat this process two more times, finishing with a layer of eggplant with a little tomato sauce and well covered with both cheeses to form a golden and crispy crust.
- Cook on HIGH for 4 hours, placing a terry cloth under the lid to prevent condensation dripping. After 3 hours, remove the cloth and the lid, and for the last hour, cook uncovered to allow any excess liquid released by the eggplants to evaporate. Be careful with the timing because not all pots heat the same; it's advisable to check how it's doing half an hour beforehand. Mine got a little too brown because I didn't check, although inside it was still delicious and very juicy.
- Oven: In an ovenproof dish, cover the bottom with tomato sauce, then add a layer of eggplant and cover with more sauce. Sprinkle with spices and add grated Parmesan and mozzarella. Proceed as explained before and place the dish in a preheated oven at 180°C (350°F) with heat from above and below for 20-30 minutes or until the surface is golden brown. Remove and let it rest for at least 10 minutes before cutting into portions so that they do not fall apart.
- To fry or not to fry, that is the question.... well, as I said before, it depends on whether you want to make the original recipe or prefer it to be lighter. With the eggplant breaded and fried, it's delicious, but it has much more oil. Raw, it's very good, but it has a somewhat stronger flavor, especially if we get an eggplant that's more bitter than usual.
- The intermediate solution would be to grill the eggplant slices; this softens the flavor and shortens the cooking time, because preparing them this way helps them lose most of the water they would release later in the slow cooker or oven. If you're not lazy and have the time, don't hesitate to do it.
- Eating healthily: Eggplant poses no problem for people with celiac disease or diabetes; in fact, it's beneficial for the latter because it helps control blood sugar spikes and improves insulin secretion. All cheeses are gluten-free, as long as they aren't grated, but you should still check the labels, as you would with ground spices and tomato sauce if it's not homemade.
