Our Roman airbnb houseguest, Cinzia, kindly demonstrated her traditional Italian version of Eggplant Parmesan, called Aubergine Parmigiana in Italian. I enjoyed making it with her and it was delicious, but a bit heavy due to the fact that she deep-fried the eggplant. I lightened her recipe by baking the eggplant slices with olive oil spray instead.
I use Cinzia’s recipe for Fantastically Fresh Tomato Sauce, which she made for this Aubergine Parmigiana. It makes about a cup of sauce.
1 large globe eggplant
olive oil spray
1 tsp olive oil
2 slices of Mortadella salami. (it looks like bologna, but is much better)
5 slices of Salami Milano
1 cup grated Parmesan cheese
1 large ball (4 oz) of fresh mozzarella cheese
Place slices in a colander or salad spinner basket and sprinkle with kosher salt. Layer more slices on top, sprinkling with more salt. Let sit while you make the sauce and grate the cheese, etc, for about 30 minutes. The salt will draw the bitterness from the eggplant and drops of moisture will appear on the surface.
Rinse the salt off of the eggplant and pat dry with a paper towel. Spray a couple of baking sheets with olive oil spray. Cut the larger eggplant slices in half. Place the eggplant slices on the sheet. Spray them with olive oil spray , then turn and spray the other side.
Bake at 450 degrees for about 20 minutes until soft, but not dried out.