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About Eggplant Parmigiana. In the course of time I developed a version of it that is both tasty and as lean as possible without loosing flavor.
I de-bitter the eggplants: cut them in 1 inch slices, salt them, organize them in layers in a bowl under a weight (a flat dish with something heavy in it). Let them stand on the counter for a few hours. I rinse them and wipe them dry with a towel. There is a variety of eggplants without seeds, that does not need the de-salting but just peeling. It is of lighter color. As I buy vegs from a local art dealer doubling as pusher, when I want them I just ask him those.
I grill the slices on a grill iron over the stove. And put them aside. I might freeze them for future use. You can find frozen grilled eggplants in stores in Italy.
When I prepare the parmigiana, I use a bottle of passata of good quality, cooking mozzarella cut in 1 inch slices and as much grated Parmesan as I will need (about 3 table spoons for each portion, at least. The more i use the tastier it comes out).
I make again layers. A spoonful of passata on the bottom of the pan, slices of eggplant, passata, parmesan, mozzarella, and so on depending on how much stuff I have and how big is the pan. On the top I put double parmesan. Oven at 185°C till nicely colored. It couyld be 30 minutes or so. When I do them I usually prepare 3 or 4 aluminum foil pans, cook them and freeze them for future use.
If I use frozen grilled eggplants, I use them as they are.
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