Nonna's Eggplant Parmigiana

Homemade Tomato Sauce

Ingredients:

• 1 28OZ. can Vantia Italian Tomatoes, Hand-Crushed

• 2 Tbsp. Vantia Extra Virgin Olive Oil

• 1 Medium Onion, chopped

• 1 Garlic Clove, finely sliced

• 1 Rind Parmigiano Reggiano

• Salt & pepper to taste

Steps:

1. Pour olive oil in a medium size pot, turn the heat to medium.

2. Add the chopped onions, and cook for 5 to 8 minutes until they are translucent.

3. Add the garlic, cook until aromatic, about 1 minute.

4. Add your hand-crushed tomatoes. Once the tomatoes are at a low simmer, pop in your Parmigiano Reggiano rind.

5. Season with salt and pepper to taste. Stir and let it simmer for 30-45 minutes.

6. Set aside.

Eggplant Parmigiana

Ingredients:

• 1 large purple eggplant, sliced ¼ inch thick

• 2 eggs, lightly beaten.

• 3 cups Italian Seasoned breadcrumbs (or 3 Cups plain breadcrumbs seasoned with ½ cup of finely grated Parmigiano Reggiano and salt & pepper to taste).

• Vantia extra virgin olive oil

• Homemade Tomato Sauce (See above)

• 2 balls of Vantia Mozzarella, cut into 1/8 of an inch slices

• 3/4 cup Parmigiano Reggiano, grated.

• 4 large leaves Fresh basil

• 1 Tsp. Dried Oregano

Steps:

1. Lay the eggplant slices on a paper towel or rack, salt on both sides and let them sit for 10 minutes. Once they’ve sweated, pat them dry.

2. Set up your dredging station:

   1. Lightly beaten eggs in one bowl,

   2. Seasoned breadcrumbs in another bowl.

3. Pour about ½ inch of Vantia Extra Virgin Olive Oil into a frying pan, heat over medium heat. While the oil heats up, dredge your eggplant.

4. Dip the eggplant slices in the egg mixture, lightly shake to remove excess, then dip in the breadcrumbs, making sure each slice is coated on both sides.

5. Lay the slices into the hot oil and gently cook until golden on both sides, flipping halfway. Repeat until all the eggplant slices are finished. Place the slices on paper towels to absorb the excess oil.

6. Preheat oven to 400°F, then lower to 350°.

7. Pull out a medium oven-proof dish, measuring roughly 9”x9”. Ladle in a cup or so of reserved tomato sauce.

8. Place one layer of fried eggplant slices on top of the sauce. Cover each slice with a few tablespoons of sauce, then top with mozzarella slices and a sprinkle of Parmigiano.

9. Repeat layering until you’ve run through all of your eggplant slices – the final layer should be eggplant, sauce, mozzarella, Parmigiano, and a basil leaf. Sprinkle over some dried oregano. Drizzle with more Extra Virgin Olive Oil.

10. Bake for 25–30 min @ 350°F.

11. Let rest for 5–10 after baking in the oven – MANGIA!