Authentic Parmigiana (Puglia) Recipe
Apulia, Italy
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Italian Academy of Cuisine's Parmigiana di Melanzane alla Pugliese
The recipe is courtesy of the Italian Academy of Cuisine. The thing that sets the Pugliese parmigiana apart is that the eggplant slices are coated in eggs and flour and then fried. Besides eggplant, the Pugliese parmigiana has tomato sauce, mozzarella, and Parmigiano-Reggiano as the main ingredients, as stated in this recipe.
Ingredients
400g (14.1 oz) eggplant
flour, as needed
2 eggs
tomato sauce, as needed
70g (2.5 oz) mozzarella, crumbled
70g (2.5 oz) Parmigiano-Reggiano, grated
35g (1 oz) salsiccia, fresh, crumbled
extra-virgin olive oil, as needed
salt, to taste
Preparation
Wash and dry the eggplants, then slice them into 0.5 cm (1/4-inch) slices. Press on them with a heavy plate and leave it like that for an hour. Once the hour has passed, rinse them and squeeze them.
Set up a two-part breading station. Add the eggs to one container, then whisk them, and add the flour to the second container.
Dredge the eggplant slices first in flour, then in the eggs, and fry them in oil until golden on both sides.
To assemble the parmigiana, first, spread the bottom of a baking tray with tomato sauce. Next, arrange a layer of eggplant slices on the tomato sauce and sprinkle with crumbled mozzarella and salsiccia. Then, sprinkle first with the tomato sauce, followed by a sprinkling of the Parmigiano-Reggiano. Cover with a layer of eggplant slices. Repeat until you've used up all the ingredients. When you've used up all the eggplant slices, spread first with the tomato sauce, then sprinkle with the Parmigiano-Reggiano.
Bake in a 180°C/350°F oven until the top is crusty.
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