Eggplant Parmigiana with Mozzarella in a Terracotta Dish

Name: Eggplant Parmigiana with Mozzarella in a Terracotta Dish
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 8 large eggplants; 6 mozzarella balls

Fabio Del Buono @FabioMasterChef

Paola

Eggplant Parmigiana with Mozzarella in a Terracotta Dish

Fabio Del Buono @FabioMasterChef

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Ingredients

1 hour

Serves 4 servings

8large eggplants
6mozzarella balls
1 bottle tomato purée (about 24 ounces or 700 ml)
1 tablespoon tomato paste
1 red onion (such as Tropea or other sweet variety)
1 small bunch fresh basil
4 cups vegetable oil (about 1 liter)
Black pepper, to taste
Salt, to taste

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Steps

1 hour

1

Wash and trim the eggplants, slice them, and set aside.
2

Heat a skillet with the oil over medium-high heat until hot.
3

Once the oil is hot, fry the eggplant slices in batches. Remove and place them on paper towels to absorb excess oil.
4

Meanwhile, in another skillet, heat a little oil and finely chopped onion. Sauté until soft, then add the tomato paste, followed by the tomato purée. Season with salt, black pepper, and basil. Cook for about 10 minutes.
5

After frying the eggplants, tear the mozzarella into small pieces and set aside in a bowl.
6

Preheat the oven to 400°F (200°C).
7

With the fried eggplants and sauce ready, take the terracotta baking dishes and start assembling the ingredients.
8

Spoon a little sauce into the bottom, then add a layer of eggplant slices, more sauce, grated Parmesan cheese, a few basil leaves, mozzarella, and another layer of eggplant slices.
9

Repeat the layers until all ingredients are used up.
10

Bake for about 15 minutes. In the last few minutes, turn on the broiler to brown the top.
11

When done, turn off the oven and carefully remove the terracotta dishes using oven mitts. Place them on a countertop.
12

Let rest for a few minutes, then serve.