Good eating, at Hotel Germania in Jesolo!
The Hotel Germania welcomes Friends, families, couples, athletes, remote workers, etc., all year round. They come from all parts of Italy and Europe.
Opening one’s thoughts to cultures, experiences, and the goodness of other regions is simply a sign of good taste and intelligence.
It’s a mistake for those who, in the name of traditions and more, focus exclusively on the local recipes, albeit good.
Instead, it’s a joy to prepare, see taking shape, and then enjoy recipes and flavors from vastly different origins. And it’s a great pleasure for the palate!
So today, we prepare the renowned and flavorful Eggplant Parmigiana: one of the most delicious and beloved recipes among Italians, a typical taste of summer after returning from the sea!
Ingredients
- 1 kg 200 g oblong eggplants
- 500 ml tomato passata
- 300 g mozzarella
- half an onion
- 100 g grated Parmesan cheese
- 1 bunch of basil
- 1 liter of frying oil
- extra virgin olive oil
- salt
- pepper
- flour
- 1 clove of garlic
...cominciamo!
1. First, wash the eggplants, clean them, and cut them into slices about half a centimeter thick lengthwise. Arrange the slices in layers in a colander, sprinkle salt between each layer. This helps to drain the eggplants.
Place the colander on a plate or in a bowl and cover it with another plate, or something that gently presses them down.
Wait for 1 hour to let them release their vegetable water. Afterward, pat them dry (there’s no need to rinse them).
2. Sauté the chopped onion and crushed garlic with 2-3 tablespoons of extra virgin olive oil. Remove the garlic, then add the tomato passata, basil, salt, pepper, and cook the sauce for 15-20 minutes (you can also add half a teaspoon of sugar if you feel a slightly acidic taste in the sauce).
3. Now coat the eggplant slices in flour. Coating them in flour is not essential, but it enhances the texture of the final product.
Fry the eggplant slices a few at a time in plenty of hot oil, letting them brown on both sides.
Once fried, place them on kitchen paper towels, without overlapping, to drain any excess oil
4. Cut the mozzarella into slices. Now, let’s finally start preparing the eggplant Parmigiana.
In a baking dish, pour a bit of sauce on the bottom and arrange a layer of eggplant slices, cover them with a few tablespoons of grated Parmesan, basil, and the slices of mozzarella.
5. Continue with additional layers of eggplant, sauce, and mozzarella, following the same order, until all the ingredients are used.
Ideally, if time permits, at this point, let the Parmigiana settle for a couple of hours before baking.
Bake the eggplant Parmigiana in a preheated oven at 180°C (356°F) for 30 minutes.
A very simple dish to prepare, as you can see.
It demonstrates that exquisite flavors don’t necessarily have to come from complicated and lengthy recipes.
Enjoy your meal and have a wonderful holiday at your Hotel Germania in Jesolo!
