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basil
Parmesan
Soup
The key to a successful Parmigiana lies in the quality of the ingredients. Beautiful, firm eggplants, well-drained mozzarella, freshly grated Parmesan, and a well-reduced homemade tomato sauce make all the difference. Each layer must be carefully assembled to achieve that perfect contrast between creamy, moist, and lightly browned.
Today, I invite you to discover my detailed version, inspired by Italian tradition, with chef’s tips for making your eggplant gratin to perfection. Get ready to travel to Italy, right from your own kitchen.
🛒 Ingredients (Serves 4-6) 🥬 For the eggplants:
3 large eggplants (about 1.2 kg)
1-1.5 liters of frying oil (sunflower or peanut)
(Lighter option: oven baking)
Fine salt
