Eggplant Parmigiana: Italian and Filipino Twist

Name: Eggplant Parmigiana: Italian and Filipino Twist
Prep time: 40 min
Cook time: 45 min
Yield: 6 portions
Cuisine: Italian · Filipino
Ingredients: 1¼ kg · 3 eggplants eggplants; 700 g · 3 cups tomato passata; 8 g · 2 cloves garlic; 45 ml · 3 tbsp extra virgin olive oil; 15 g · 1 handful fresh basil; 300 g · 11 oz mozzarella, drained, sliced; 100 g · 1 cup Parmigiano Reggiano, grated; 500 ml · 2 cups oil for frying; 10 g · 2 tsp salt; 150 g · 1 cup eggs and flour, Filipino twist: tortang-style coating

🍽 Serves 6⏱ Prep 40 min🔥 Cook 45 min⏳ Rest 20 min🌍 Italian · Filipino

Layers of fried eggplant, tomato sauce, basil, mozzarella and Parmigiano, plus a Filipino-style twist.

📍 Sicily · Italy

The story of the dish

Parmigiana di melanzane is claimed by Sicily, Campania and Parma; the Filipino version echoes tortang talong, egg-coated fried eggplant.

The name: Possibly from the Sicilian parmiciana, the slats of a shutter, like the layers.

Ingredients

Ingredient	EUg · ml	UScups · spoons
eggplants	≈ 1¼ kg	≈ 3 eggplants
tomato passata	≈ 700 g	≈ 3 cups
garlic	≈ 8 g	≈ 2 cloves
extra virgin olive oil	≈ 45 ml	≈ 3 tbsp
fresh basil	≈ 15 g	≈ 1 handful
mozzarella drained, sliced	≈ 300 g	≈ 11 oz
Parmigiano Reggiano grated	≈ 100 g	≈ 1 cup
oil for frying	≈ 500 ml	≈ 2 cups
salt	≈ 10 g	≈ 2 tsp
eggs and flour Filipino twist: tortang-style coating	≈ 150 g	≈ 1 cup

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Dji Osmo Pocket 4 Creator Combo	🛒 Buy	🛒 Buy
Microplane Premium Zester 18/8 cp445	🛒 Buy	🛒 Buy
Cookbook la Cucina Romana	🛒 Buy	🛒 Buy
Dual Grater Microplane Gourmet	🛒 Buy	🛒 Buy

Also used: baking dish · frying pan · saucepan · paper towels

Method

Slice the eggplants 1 cm thick, salt and rest 30 minutes; pat dry.
Cook garlic in olive oil, add passata and salt and simmer 15 minutes; add basil.
Fry the eggplant slices until golden (Filipino twist: dip in flour and beaten egg first, like tortang talong).
Layer sauce, eggplant, mozzarella, Parmigiano and basil; repeat, finishing with sauce and cheese.
Bake at 190°C (375°F) for 30 to 35 minutes.
Rest 20 minutes before cutting.

🌡️ 190°C (375°F) oven

👨‍🍳 Chef’s tips

Rest it before cutting so the layers hold.
Better if done the day before, to set and enhance flavors

📱 Scan to watch me cook ityoutu.be/y2zwbKKSfBcEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 6

480kcal

20 gprotein

22 gcarbs

35 gfat

Allergens

GlutenEggsMilk

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▶ Watch me cook it: youtu.be/y2zwbKKSfBc

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