hormar<p>Eggplant Parmigiana</p><p>Ingredients<br>1½-2 eggplants (depending on their size) sliced lengthwise, ¼-½ inch thick<br>3/4 cup vegetable oil to fry the eggplants, see notes below<br>2½ cups homemade or store-bought tomato sauce<br>2 tbsp Italian seasoned breadcrumbs<br>1 fresh mozzarella (200 grams) sliced into 1/2 inch pieces<br>¾ cup shredded mozzarella for the top<br>3 tbsp pecorino romano finely grated<br>1 hardboiled egg chopped fine<br>2 tbsp fresh basil roughly chopped<br>Flour Mixture:<br>1 cup all-purpose flour<br>1/2 tsp salt</p><p>Instructions<br>Prepare the eggplants: slice horizontally into ¼-½ inch slices and lay flat on a baking sheet. Lightly season both sides with salt and allow to rest for at least 30 minutes. Preferable an hour. Then, using paper towel, blot to remove any excess moisture.<br>Prepare the egg: to a small pot, add the egg, and cover with cold water. Bring to a rumbling boil and then turn off the heat. Cover and allow to sit for 11-13 minutes. Transfer the egg to an ice bath for a few minutes. Crack, peel, chop and set aside until ready to use.<br>Prepare the flour mixture: to a large plate, mix together the flour and salt. Next, dredge the eggplants in the flour mixture, pressing to coat on both sides, shaking off any excess flour.<br>Fry: to a large, deep frying pan add the cooking oil and set to medium/high heat. Fry the eggplants on each side for 2-3 minutes or until they've turned a light golden colour. Transfer to a wire rack to cool.<br>*Preheat the oven to 375 °F.<br>Assemble: to a 9x13 baking dish (or similar in size) add 1/2 a cup of tomato sauce, followed by a layer of sliced eggplants, ensuring there are no gaps.<br>Add another layer of sauce (about 1 cup), followed by half of the pecorino romano, half of the chopped hard boiled egg, half of the fresh mozzarella, half of the basil, and half of the seasoned breadcrumbs.<br>*Save the shredded mozzarella for just the top layer.<br>Repeat with the second layer of remaining ingredients: eggplants, sauce, pecorino romano, hard boiled eggs, fresh mozzarella pieces, fresh basil, toasted breadcrumbs and now the top layer of shredded mozzarella.<br>Bake: uncovered for 30-35 minutes or until slightly golden and bubbling.<br>Sammy's tip: broil for the last 1-2 minutes.<br>Rest: allow the eggplant parmigiana to rest for at least 15 minutes before slicing and serving.</p><p><a href="https://lor.sh/tags/eggplant" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>eggplant</span></a> <a href="https://lor.sh/tags/recipe" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>recipe</span></a> <a href="https://lor.sh/tags/recipes" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>recipes</span></a> <a href="https://lor.sh/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>food</span></a> <a href="https://lor.sh/tags/foodie" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>foodie</span></a> <a href="https://lor.sh/tags/foodphotography" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>foodphotography</span></a> <a href="https://lor.sh/tags/delicious" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>delicious</span></a> <a href="https://lor.sh/tags/yummy" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>yummy</span></a></p>