Eggplant Parmigiana | Best Authentic Italian Recipe
The Parmigiana is a real culinary microcosm, made up of a thousand variations and different measures. How to make the best authentic Italian Parmigiana.
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Cooking tools:
- Baking dish
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Spatula
- Wooden spoon
- Grater
- Paper towel
Ingredients
- Eggplants: 1.76 lb (800 g)
- Mozzarella Cheese: 8.8 oz (250 g)
- Grated Parmesan Cheese: 2.8 oz (80 g)
- Basil: 1 tuft
- Peeled Tomatoes Whipped, or Tomato Puree: 26.5 oz (750 g)
- Extra-Virgin Olive Oil (EVO): 3 tablespoons
- Sunflower Seed Oil to fry: 50.7 fl oz (1.5 l)
- Salt to taste
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