The two secrets behind an Eggplant Parmigiana…

Something I have learned in this past month in confinement that I didn’t ever dedicate as much as time and passion for cooking. After watching a Spanish chef’s version of Eggplant Parmigiana I decided to create my one with some modifications.

You can find my hand sketches of the chef Jordi Cruz’s recipe below:

Ingredients for a 24.5 cm x 24.5 cm oven pyrex:

  • 6 wine type tomatoes
  • 2 big eggplants
  • Olive oil
  • Salt and pepper
  • Basil leaves
  • Mozzarella cheese
  • Parmesan cheese
  • Oven pyrex and cutter

The recipe is divided in three simple but detailed steps:

1. Prepare the eggplants:

  • Wash 2 eggplants and peel out the purple peel. According to the chef Jordi Cruz, the purple peel doesn’t give any pleasing flavour and must be removed always.
  • Cut in thick slices (6 slices per eggplant)
  • Let them rest in a strainer
  • Add thick salt on top of the sliced eggplants, a plate on top of the eggplants and a heavy bulk on top of the plate. Leave for 2 hours until a brown liquid gets released that gives a sour and unpleasant taste. The order is always plate holder of the liquid-strainer-eggplants-salt-plate-heavy bulk. For the heavy bulk you can use a big bottle of water or oil.
  • Remove the eggplants from the strainer, wash with water and dry them.
  • Start deep frying with olive oil one by one. You can also cook them in the oven for a more “healthy” dish but this time I was following Jordi Cruz’s tips of obtaining the crispiness of eggplants through the olive oil. Also, olive oil is healthy so there’s no pain to eat from time to time something fried…

2. Prepare the fresh pomodoro:

  • Grab 6 tomatoes and place them in a pan with hot water. After two minutes peel out the skin.
  • Next, chop them in a pan and add olive oil, salt and pepper.
  • Stir for 30 minutes until you obtain a dense result.
  • Add basil leaves.

3. Grab an oven pyrex and place a small band of pomodoro.

4. Add the eggplants lined up one by one. Cover the entire space.

5. Add an equal amount of pomodoro sauce on top of the eggplants.

6. Add parmesan cheese and mozzarella cheese.

7. Add basil leaves.

8. Repeat steps #4-7 two or three times depending on the thickness you want.

9. Place in the oven for 20 minutes until you notice that the cheese develops a gold color.

10. Serve in a plate and decorate the portion with basil leaves.

Eggplant Parmigiana

After reading all of this you might me asking yourself…so…what are the secrets? Well, first, peeling out the eggplants instead of deep frying them with their purple peel. Second, placing them in a strainer with thick salt, a plate and a heavy bulk in order to achieve a brown/black liquid that will eliminate any sour taste.

Please comment below if you had previously heard about this and if you use any other procedure… tips and suggestions are always welcomed!


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