Eggplant Parmigiana

Wash and dry the eggplant, then leave them unpeeled and cut them lengthwise into even slices of about 4 millimeters. A uniform thickness promotes even cooking and allows the slices to absorb the flavors without falling apart excessively during the next step.

Carefully coat each slice in flour, ensuring both surfaces are coated in a thin, even layer. Shake off any excess flour before frying: this keeps the oil cleaner and prevents the coating from becoming heavy or uneven.

Heat the olive oil and fry the floured slices, a few at a time, until soft and lightly golden. Drain them as soon as they reach this color, without letting them brown, and transfer them to a plate. paper towels to remove excess oil.

Melt the butter in a saucepan Add the thinly sliced ​​onion. Cook gently until soft and translucent, without browning. The aroma should be delicate and the texture soft.

Cut the prosciutto Dice the ham and add it to the wilted onion. Sauté for a few minutes, stirring, until the ham releases its aroma and has lightly browned edges, but without drying out too much.

Add the canned whole peeled tomatoes in the saucepan And season with salt to taste and pepper. Stir to distribute the seasoning and bring to a boil. the mixture at a light boil: the tomato must mix with the soffritto and maintain a still soft consistency.

Join the slices of eggplant to the seasoning, placing them in the saucepan without crushing them. Cook over low heat and saucepan uncovered for about 15 minutes, stirring gently. The preparation is ready when the tomato has shrunk slightly and the eggplant they are tender and well flavoured.