- 1 lb eggplant
- 3 ½ oz butter
- ½ cup extra virgin olive oil
- 1 yellow onion , chopped
- 3 ½ oz tomato sauce
- salt to taste
- black pepper to taste
- ½ cup vegetable broth
- 3 ½ oz Parmigiano Reggiano cheese
Bring a medium pot of cold water to a boil. Meanwhile peel the eggplants and cut them, vertically, into ½-inch thick slices.
When the water reaches a boil, add coarse salt to taste, then the eggplant slices and simmer for five minutes. Transfer eggplants onto a cotton dish towel, using a strainer skimmer. Let the eggplant drain completely.
Place a medium casserole with the butter and olive oil over medium heat, and when the butter is melted, add the chopped onion.
Sautè for two minutes, then arrange all the eggplant pieces in the casserole, lightly season with salt and pepper and add the tomatoes. Simmer for thirty minutes, stirring every so often and adding a little broth if needed. By that time eggplant should be soft and completely cooked.
You can serve, with or without the grated cheese, immediately or at room temperature after a few hours. This dish may be reheated and served as a side dish or even as an appetizer.
Did you know that…
The term “parmigiana” (or in the style of Parma) is not only used for the traditional recipes of Parma. Between the 17th and 19th centuries, this word was used to describe any recipe with parmesan cheese and, more generally, for vegetable dishes layered with other ingredients.