Eggplant Parmigiana: the secret and the recipe of Antonino Cannavacciuolo

Today’s recipe will delight your palate as it comes directly from the great chef Antonino Cannavacciuolo, who wanted to reveal the secret of his personal recipe suggested by his mother many years ago. A secret ingredient that will change and enhance the flavor of this vegetable, prepared in the form of parmigiana. A dish that is normally much loved. Now let’s see what you need and what ingredients to use to make the chef’s personal recipe.

Eggplant Parmigiana: the secret and the recipe of Antonino Cannavacciuolo

Ingredients 

– 2 medium aubergines
– 30 gr of flour
– 30 ml of extra virgin olive oil
– 500 gr of fresh tomato puree
– 1/2 small white onion
– 1 clove of garlic
– 200 gr of buffalo mozzarella
– 80 gr Parmesan
– 4 eggs
– basil
– 1/2 L of peanut oil
– salt and pepper

Chef’s advice

The chef suggests cutting the aubergines in advance and placing them in water and salt with a weight on top so that they can drain. You can then fry them at 180 degrees oil temperature, drying them afterwards with absorbent paper. A small trick that will change something in the usual recipe.

Procedure

Take the onion and chop it into small pieces, then in a pot, fry it in extra virgin olive oil where you have put a clove of garlic without a core. Then after having removed the garlic, add the tomato purée and the basil stems and cook for about twenty minutes. Once doneness is reached, season with salt and pepper.

At this point, take the aubergines, peel them and slice them about 4mm thick. Now follow the chef’s advice described above. Now add the basil leaves, setting aside 4 green tips for the final decoration.

Now take the buffalo mozzarella cut into small pieces: another tip from the chef is to carry out this operation the previous day including the night so that it can drain and harden and dry, thus making it better for the preparation of parmigiana. Now take a baking sheet and cover it with baking paper.

Proceed by placing the ingredients in this order: fried aubergines, tomato sauce, mozzarella, basil and Parmesan. Keep making layers until you have used up all the ingredients. Now put it all in the oven at 200°, leaving it to brown at the top. Now decorate with basil leaves. Your parmigiana is now ready to be served. Enjoy your meal!