Eggplant Parmigiana Secrets

This is the eggplant science you’ve been waiting for. Summer is almost over and you should make the most of it before it’s too late.

‼️ Use the very best ingredients. San Marzano tomatoes for your sauce, Vacche Rosse Cheese, and real EVOO for frying *will* make a big difference.

The eggplant
Get rid of that eggplant bitter juice. Slice the eggplant lengthwise and sprinkle with sea salt.Layer the raw slices in a colander with a weight on top. After 1 hour you’ll have better taste + texture.

The frying
Fry with extra virgin olive oil. Fresh, spicy, green EVOO won’t ruin the eggplant flavor. Frying with EVOO is healthier, more flavorful, more digestible.

⏲️ The wait
Let the fried eggplant cool down covered with paper towels. Don’t hold back on the paper and don’t rush this step or you’ll end up with a pool of oil in the Parmigiana.

The tomatoes
San Marzano tomatoes need to cook just enough to thicken a little bit and let their intense mineral aroma shine. 20 minutes, no more.

Both sizes of Vacche Rosse Cheese are back. Are you a 1kg slice or a 500g slice type?

– Keep your cheese in the fridge.
– When you are ready to eat it, open the bag and leave the cheese inside the bag at room temperature for one hour.
– Store in its open bag in the fridge for up to three months.