Mom's Eggplant Parmigiana:

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Perhaps surprisingly, this dish is not named after parmesan cheese, but probably after the region in Italy where it comes from.

Special equipment: hand blender.

For two portions:

- 2 eggplants, cut into quarter-inch slices
- 3 whipped eggs
- 100 g flour
- 50 g bread crumbs
- 50 g grated mozzarella cheese
- 1 finely chopped yellow onion
- olive oil
- two minced toes of garlic
- fresh basil leaves
- 1 can whole tomatoes (or fresh skinned tomatoes)
- 1 can tomato puree

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Cooking Instructions


If you have the time, salt both sides of the eggplant slices and let them rest for one hour. The salt will extract some of the bitter eggplant liquide.

In a little olive oil, sautee the yellow onion and the garlic on low to medium heat. When the onions are translucent, add a few basil leaves, and cook them down for about 5 minutes.

Add the can of whole tomatoes (or the skinned fresh tomatoes). Heat them for several minutes to get them even softer, then blend with the hand blender until you reach your desired texture (smooth or chunky). Alternatively, you can used canned chopped tomatoes if you wish.

Add the can of tomato puree and a few more basil leaves and let the sauce boil for 30 minutes.

Add salt and pepper to taste.


Wash the salt off of the eggplant slices.

Dip in flour (that has been lightly seasoned with salt and pepper), then egg. Let any excess egg drip off, then dip in a mixture of the bread crumbs and grated mozzarella.

Cook in a skillet until each side is golden brown.

Layer the eggplant slices in a baking dish with the sauce, and if you would like, some more mozzarella, and bake in the oven for several minutes.


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