growing up, the eggplant parm i knew was thinly sliced, breaded and fried. and generally accompanied by a heaping side of spaghetti. and then i went to florence. to this little mom&pop trattoria and well, i don’t think i’ll ever be the same. their version: thick slabs of eggplant layered with gooey, melty mozzarella and tomato sauce topped with a slightly burnt crust of parmesan. and let me tell you, it was absolutely phenomenal. so clearly, i had to try and recreate it. after 3 tries and little tweeking here and there, i finally got it. it’s delicious and oooh, so easy.
eggplant, sliced 1/2 inch thick
fresh mozzarella, sliced
tomato sauce–i like something garlicy
shredded parmigiano reggiano
preheat oven to 375°.
so ideally, this should be done in a ramequin but considering my only one is still packed away at my parent’s house, i use aluminum foil to keep all the juices bubbling around the eggplant.
wrap in foil–keeping the top open. place in pan and slip into the oven.
bake for 45 minutes. put a sprinkle of parmesan on the top of each. bake for 15 minutes more.
and voilá! deliciousness is served!