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1. In a medium sized pot add 1 diced red onion with 1/2 cup of olive oil and heat over medium-high flame, stirring occasionally so that the onions do not burn

2. Once the onions begin to fizzle in the oil, add 800 g of whole peeled tomatoes, 1/2 cup of water, and a pinch of salt and stir

3. Turn the heat down to low, slightly cover the pot and allow the sauce to simmer while you prep the eggplant

 

Prepping the Eggplant

1. Remove the green part of the eggplant and wash the eggplants under cold water

2. Cut the eggplants lengthwise in half, then face the eggplants white-side down and slice horizontally into 1 cm thin slices (see photo)

   Made with Love Tip: If you do not like the peel, you can cut the skin off but I like the way it tastes.

3. Lay the slices of eggplant in a large bowl and after every layer sprinkle the eggplant with seasalt, repeat this step until the eggplants are all sliced.

 

Removing the liquid from the Eggplant slices:

1. Once all of the eggplant slices are in the bowl, firmly press down on them with your hands, add a plate on top of them, and over the plate place a heavy weight. 

2. Every 5 minutes, remove the weight and turn the eggplants, adding a little sprinkle of seasalt as you move them around. 

3. Once you can see a pool of brown clear water at the bottom of the bowl and the eggplants are soft, remove the weight and bring them to close to your stovetop (approx 30 min).

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Frying the Eggplant slices:

1. In a large frying pan add 1 cm height of vegetable oil and heat over medium-high heat.

2. Prepare a large straining bowl with a double layer of paper towel to collect the excess oil from the fried eggplant slices. 

3. Once the oil is hot enough (place a slice of eggplant in the oil and if it sparks and pops, then it is ready if not wait until it does) place a layer of eggplants in the pan and brown the eggplants on both sides.

4. Once both sides are browned, place them on the paper towels in the bowl to drain the excess oil. Repeat this step until all slices are browned.

Layering the Eggplant Parmesan in a Large Deep Pan (9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan):​​

1. Preheat the oven to 350° F (176° C)

2. Add a layer of olive oil in a large deep pan

3. Now layer the following

Tomato sauce,

Grated Parmigiano Reggiano or Grana, 

Grated Pecorino Romano,

Bread Crumbs,

Fried eggplant slices as close together as possible,

Prosciutto slices

Thinly sliced mozzarella.​

1. Continue to layer until you have run out of ingredients.

2. Once you are done layering, place the eggplant parmigiano in the oven for 45 minutes.

3. Let cool for 10 minutes before serving

4. Remember to eat your Eggplant Parmesan with Love!