Printable Recipe: Authentic Italian Eggplant Parm Recipe Made with Fresh Tomatoes Recipe

Authentic Italian Eggplant Parm Recipe Made with Fresh Tomatoes

Nothing tastes as beautifully summery and full of good, wholesome ingredients like this recipe, using fresh tomatoes combined with other lovely fresh ingredients, like fresh herbs and mozzarella.

This eggplant parmesan recipe takes a little extra time to prepare, as you'll have to take the time to make your own sauce from fresh tomatoes. But the resulting flavor will have you and your guests coming back for seconds and thirds.

Tip: If you can prepare this eggplant parmesan recipe a day ahead, then re-warm it, you'll find that resting period enriches the overall taste.

Serves about 5.

Ingredients:

4 lbs. fresh eggplant
Extra Virgin Olive Oil
2 1/2 lbs fresh, ripe tomatoes
1/3 cup white onion, minced
Fresh basil to taste (use plenty!)
3/4 lb. fresh mozzarella cheese (smoked if possible)
2 large eggs
1/2 cup freshly grated Parmesan cheese
Black pepper, fresh ground to taste

Instructions: 1. Blanch, peel, and chop the tomatoes.

2. Place the chopped tomatoes in a strainer, allowing excess liquid to drain off.

3. Put the tomatoes in a non-reactive pan, cooking them with the minced onion and a pinch of basil.

4. Once the tomatoes soften, process them using a sieve or food mill, and return them to the cooking pan.

5. Simmer over a low heat until they thicken just slightly. Remove from the heat.

6. Prepare the eggplants by peeling them, and slicing into quarter-inch pieces.

7. Sprinkle salt on each piece to release the juices. Putting a plate on top of the slices helps this process.

8. After 2 hours rinse the slices thoroughly, patting them dry.

9. Layout some paper towels to gather oil during the frying process.

10. Heat up your frying oil to 400 degrees.

11. Drop a few slices at a time into the oil, leaving them until they turn lightly golden.

12. Carefully remove them from the fryer and drain on the paper towels.

13. Slice the mozzarella and cut it into strips. Mince the fresh basil.

14. Spray the bottom of a 10-inch cooking pan that's at least 3" deep with vegetable oil.

15. Pour two tbsp. of the fresh tomato sauce over the bottom

16. Whisk your eggs into 2/3 cup of tomato sauce in a different pan.

17. Use 1/3 of the eggplant, layering it into the bottom of the pan. Make sure your slices overlap a bit.

18. Follow with 3 tbsp. egg sauce, 2-3 tbsp. grated parm and a sprinkling of basil equivalent to about 5 minced leaves.

19. Repeat this two more times.

20. Top the dish with any remaining cheese and sauce.

21. Bake at 350 degrees for one hour. The dish will be golden brown on top.