Eggplant parmigiana is a classic of Neapolitan cuisine, a dish rich in flavors and textures that evokes summer and tradition. But like any iconic dish, there are tricks and secrets to making it truly unforgettable. Here is the traditional recipe, with tips, strategies and variations to customize it:

Ingredients:

• Long, firm, seedless eggplant (about 1 kg)
• Tomato puree (800 g)
• Buffalo mozzarella cheese (500 g)
• Grated Parmesan cheese DOP (200 g)
• Fresh basil
• Garlic (2 cloves)
• Extra-virgin olive oil
• Salt and pepper to taste.

Preparation:

1. Cutting and Salting: Cut the eggplants into slices about half an inch thick. Arrange them in layers in a colander, sprinkling them with coarse salt. Let them sit for at least 30 minutes to remove the vegetable water and bitterness.
2. Frying (or Grilling): Rinse the eggplants and dry them well. Fry them in plenty of hot oil until golden brown. Alternatively, for a lighter version, grill them.
3. Sauce: In a pot, sauté the garlic in oil. Add the tomato puree, season with salt and pepper and cook for about 15 minutes.
4. Assembly: In a baking dish, start with a layer of sauce, then a layer of eggplant, sliced mozzarella, parmesan and basil. Repeat the layers until you run out of ingredients.
5. Baking: Bake at 180°C for about 30-40 minutes, or until the surface is golden brown and the cheese stringy.

Tips & Tricks:

• Perfect Eggplants: Choose eggplants that are firm, dent-free and have a shiny skin. The long purple variety is ideal.
• Eliminate Bitter: Salting is essential to remove excess water and bitterness from eggplant. Do not skip this step!
• Crispy F rying: The oil must be very hot for perfect frying. If you prefer to grill, brush the eggplant slices with oil before cooking them.
• Savory Sauce: Use a good quality tomato puree and add a few leaves of fresh basil while cooking.
• Fresh Mo zzarella: Buffalo mozzarella is the traditional choice, but you can also use fior di latte. Make sure it is well drained to prevent it from releasing too much water during cooking.
• Final Rest: Let the parmigiana rest for at least 10 minutes before serving. This will allow the flavors to blend and the cheese to set slightly.

Variations:

• White Parmigiana: Omit the tomato and use only béchamel instead of sauce.
• Parmigianacon Prosciutto: Add a layer of cooked ham between the eggplant and mozzarella cheese.
• Parmigiana with Hard -Boiled Eggs: Slice hard-boiled eggs and add them between the layers.

Strategies:

• Prepare inAdvance: You can prepare the parmigiana the day before and reheat it when you serve it. It will be even tastier!
• Freezing: Parmigiana freezes well. Make an extra pan and save it for another occasion.

With these tips and tricks, your eggplant parmigiana will be a guaranteed success. Experiment with variations and find your perfect recipe!