Preparazione
Salt the eggplant slices in a colander, weighted, for 45 minutes to draw their bitter water. Rinse briefly and dry completely.
50 minMeanwhile make the sauce: soften the onion in olive oil, add the tomatoes crushed by hand, salt, and simmer 25 minutes; finish with half the basil.
30 minFry the eggplant in batches in 170 C oil until deep gold on both sides; drain on racks, not paper, so they stay crisp.
25 minIn an oiled deep dish: a veil of sauce, a shutter of eggplant, sauce, fior di latte, Parmigiano, torn basil. Repeat for 3 to 4 layers.
15 minFinish with sauce and a confident snow of Parmigiano only (no mozzarella on top; it burns before the inside sets).
3 minBake at 180 C until bubbling at the edges with a bronzed roof, 35 to 40 minutes.
40 minRest at least 30 minutes. Slice in squares that stand up straight and serve warm, not hot.
Consigli dello Chef
- Dry cheese, dry eggplant: Water is the only thing that ruins parmigiana. Drain the fior di latte hours ahead and dry the fried slices on racks; sogginess is a choice.
- Fry, do not grill: Grilled eggplant makes a lighter dish that is also a lesser one. The fry is where the silk comes from; rest and patience handle the oil.
- Sicily folds in a little pecorino and sometimes egg; Parma raises an eyebrow at everyone. The Neapolitan canon above is the one most of Italy means by the word.
