Photo Credit: Ente Risi*

Eggplant parmesan is a classic summer recipe from Southern Italy. We like to add a Tuscan twist with rice from our farm and other local products, including extra virgin olive oil and buffalo-milk cheese. You can order these ingredients through Maremma a Domicilio for home delivery anywhere in Europe!

Ingredients

360 g Carnaroli rice – Tenuta San Carlo 

1 kg Eggplants

1 chopped Onion

1 chopped Garlic Clove 

200 ml Extra Virgin Olive Oil – PoggioLecci 

1 kg Tomato Sauce

100 g grated Francescano Cheese – Caseificio Inno al Sole

200 g cubed Scamorza Cheese  – Caseificio Inno al Sole 

10 Basil Leaves

1 l Vegetable Stock

400 ml Water

400 ml Peanut Oil

Instructions

For the eggplants

Wash the eggplants and cut them into thin slices.

Place a saucepan on the stovetop over a medium heat. Add the peanut oil and then the eggplants to cook them until they are tender all the way through. 

Remove the eggplants from the pan and lay them on a paper towel to absorb some of the oil.

For the sauce

In a large pot over medium heat, saute the onion and garlic in the olive oil until they are translucent, then add the tomato sauce, water and a pinch of salt. Cook for about an hour.

For the rice 

Reserve two tablespoons of the tomato sauce in a small bowl. In the pot with the tomato sauce, cook the rice for about 20 minutes, or until al dente, adding vegetable stock as necessary. 

To finish 

Spread the remaining two tablespoons of tomato sauce in the bottom of a deep pan, then add a layer of eggplant slices. Cover with about four tablespoons of rice, a few leaves of basil and some cheese. Repeat several times to create at least four layers of eggplant. Cook in the oven at 180° for about 30 minutes.

 Buon appetito!

*This recipe has been translated into English from a recipe created by the Ente Nazionale Risi, which can be found here (in Italian) on their website. The Ente Nazionale Risi (National Rice Entity) is an organization that supports rice producers in Italy. Tenuta San Carlo is a member of Ente Nazionale Risi. When you make this recipe, we encourage you to visit the link to the original recipe, which is accompanied by some useful photos of the preparation process. 

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