How to Make EGGPLANT PARMIGIANA Better Than My Italian Mum

Eggplant Parmigiana has delicious layers of eggplant, fresh tomato sauce, basil, and melted cheese. There are variations of the dish that use bread crumbs and eggs, and everyone's family makes it slightly different. My mother shared with me her Eggplant Parmigiana recipe, which was taught to her by my Nonna Igea, her Mum. Although they may not be impressed, I did tweak it a little and in my opinion, made it even better. Hopefully, they would be proud if they tasted it!
If you’re ready to make the most sensational Eggplant Parmigiana you have ever eaten, let’s get started!

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/eggpla...

#eggplantparmesan #eggplant #vincenzosplate

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INGREDIENTS:
2 Kg Medium-sized eggplants 70.5oz
½ onion roughly chopped
1 whole carrot d roughly chopped
3 cans Whole peeled Italian tomatoes 441g/14.5oz each
500 g Fresh mozzarella 17.6oz
Pecorino cheese the amount is up to you
2 handfuls Basil fresh
All-purpose flour to coat the eggplant
5 Tbsp Extra virgin olive oil EVOO
Salt and pepper as much as required
Sunflower oil to fry the eggplant

METHOD:
To prepare the eggplant:
1. Start by removing the top and butt of the eggplant. Then slice eggplant vertically into 1cm (almost ½ an inch) thick pieces. Slice off just part of the skin on the outer rounded sides to ensure these pieces cook efficiently.
2. Place half of the eggplant slice in the colander, spreading them as far apart as possible. Add a generous amount of salt to the first layer, and then repeat this process with the rest.
3. Once the eggplant slices have been generously salted, take some baking paper and lay it on top of the colander. Place the colander on top of a plate or in the sink, and place something very heavy on top of the colander to help get the rest of the water out of the eggplant slices. Leave it like this for at least 20 minutes.
4. While the eggplant is draining, prepare the sauce.

For the sauce:
1. Start by chopping the carrot and onion into large sections. Put them in the food processor and add about 5-6 tbsp of EVOO plus a splash of water. Blend until nice and creamy. This will be the soffritto.
2. Now, gently blend the whole peeled tomatoes — this is how Passata is made!
3. Next, place the large pot on the stove and heat it over medium heat. Once heated, add the blended soffritto and stir. Add a little bit of water (about 2 tbsp) to keep it from burning, then cover and let it cook on low heat for about 10 minutes.
4. After 10 minutes, add the crushed tomatoes to the soffritto, which by then should be darker in color – although once combined, it will lighten the tomatoes significantly, so expect a light red sauce. Stir well and leave to cook for about 20 minutes, covered on low heat.
5. Once ready, uncover the sauce and add a generous amount of salt and pepper, then mix through using the wooden spoon.


Keep reading the recipe via:
https://www.vincenzosplate.com/eggpla...

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Eggplant Parmigiana
0:26 Ingredients for Eggplant Parmigiana
1:29 How to Cut the Eggplants
2:16 How to Remove Bitterness from Eggplants
3:30 How to Make my Special Soffritto
4:53 How to Make the Sauce
8:05 How to Fry the Eggplants
11:25 How tu Cut the Mozzarella
11:58 How to Assemble Eggplant Parmigiana
15:17 How to Bake Eggplant Parmigiana
17:05 How to Serve Eggplant Parmigiana
18:14 How to Eat Eggplant Parmigiana, E ora si mangia... Vincenzo's Plate!

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).