Mamma Agata's Parmigiana di Melanzane may take a few more steps than you're used to, but it's definitely worth the extra fuss.
Secrets of excellent eggplant Parmesan —
Mamma Agata's Parmigiana di Melanzane may take a few more steps than you're used to, but it's definitely worth the extra fuss.
Julie Hartz/CNN
Heat the olive oil, garlic and basil in a large saucepan at the same time over a high flame.
Secrets of excellent eggplant Parmesan —
Heat the olive oil, garlic and basil in a large saucepan at the same time over a high flame.
Julie Hartz/CNN
Once the oil is heated, add the Roma tomato puree and fresh vine-ripened cherry tomatoes to the pan.
Secrets of excellent eggplant Parmesan —
Once the oil is heated, add the Roma tomato puree and fresh vine-ripened cherry tomatoes to the pan.
Julie Hartz/CNN
Cook the tomato sauce, first over a high flame just until the sauce begins to boil. Then, lower the flame to simmer the sauce for a total of thirty minutes. Voila!
Secrets of excellent eggplant Parmesan —
Cook the tomato sauce, first over a high flame just until the sauce begins to boil. Then, lower the flame to simmer the sauce for a total of thirty minutes. Voila!
Julie Hartz/CNN
After slicing the eggplant lengthwise, layer it around a colander and sprinkle with salt to remove extra moisture. Let it sit for 30 minutes then squeeze out excess water from the slices, as Mamma Agata is doing here.
Secrets of excellent eggplant Parmesan —
After slicing the eggplant lengthwise, layer it around a colander and sprinkle with salt to remove extra moisture. Let it sit for 30 minutes then squeeze out excess water from the slices, as Mamma Agata is doing here.
Julie Hartz/CNN
Place 00 flour on a plate and dip each slice of eggplant (after moisture is removed) into the flour to cover both sides. Work quickly, as you do not want the eggplant to absorb too much flour or they will be too soggy to fry.
Secrets of excellent eggplant Parmesan —
Place 00 flour on a plate and dip each slice of eggplant (after moisture is removed) into the flour to cover both sides. Work quickly, as you do not want the eggplant to absorb too much flour or they will be too soggy to fry.
Julie Hartz/CNN
Using hot vegetable oil, fry the eggplant slices until they are golden brown. Remove them from the oil and place them onto a paper towel to absorb any excess oil.
Secrets of excellent eggplant Parmesan —
Using hot vegetable oil, fry the eggplant slices until they are golden brown. Remove them from the oil and place them onto a paper towel to absorb any excess oil.
Julie Hartz/CNN
Layer your eggplant Parmesan in a baking dish, starting with a little bit of tomato sauce, eggplant (almost two layers in one), Parmigiano cheese, mozzarella cheese, smoked provolone, then fresh basil leaves. Repeat this process twice, creating three layers in total.
Secrets of excellent eggplant Parmesan —
Layer your eggplant Parmesan in a baking dish, starting with a little bit of tomato sauce, eggplant (almost two layers in one), Parmigiano cheese, mozzarella cheese, smoked provolone, then fresh basil leaves. Repeat this process twice, creating three layers in total.
Julie Hartz/CNN
The top layer may be higher than the baking dish when it is ready for the oven.
Secrets of excellent eggplant Parmesan —
The top layer may be higher than the baking dish when it is ready for the oven.
Julie Hartz/CNN
Cut yourself a slice, stare at Mamma Agata's view of the Mediterranean, and dig in.
Secrets of excellent eggplant Parmesan —
Cut yourself a slice, stare at Mamma Agata's view of the Mediterranean, and dig in.
Julie Hartz/CNN