parmigiana di melanzane

i made the best eggplant parmesan that i, or anyone who tasted it today, have/has ever had.

and i'm not exaggerating.

here's what i did, if you want to make it at home:

dice some red onions and saute them in extra virgin olive oil. get the onions soft, but avoid browning them.

slice a clove or two of garlic and add it in.

add some chopped up canned san marzano tomatoes, and some fresh tomatoes, too. season with salt.

add a TON of basil.

simmer for 30-45 minutes until the sauce is sweet.

(i milled the sauce, but if i were making this at home, i wouldn't bother.)

slice eggplant (i used some great italian globe eggplant from full belly farm in the capay valley) into 1/2 inch thick slices (lengthwise), and fry it in an inch of extra virgin olive oil until it is cooked all the way through. let the excess oil drain from the eggplant by placing it on a plate line with paper towels. season the eggplant with salt as soon as it comes out of the oil.

line a casserole dish with the eggplant slices. then layer with 1 1/2 inch hunks of fresh mozzarella, torn basil, plenty of grated parmesan cheese, and your tomato sauce. sprinkle with another pinch of salt for luck (i always do).


finish with a final layer of eggplant and sauce.

bake at 400 degrees F for about 40 minutes. let it rest for about 5 minutes before serving with plenty more grated parmesan.

oh dear, it was so delicious. i sold out!