Cyril Lignac’s Parmigiana Eggplants

1. For the Eggplants (1 lbs 5 oz or 600 g), use standard eggplant varieties (not Asian eggplants, which are too thin for this dish)

2. Slice the the Eggplants (1 lbs 5 oz or 600 g) into 0.39" (or 25/64" or 1 cm) thick slices

Kitchen Chef Knife, German High Carbon Stainless SteelSekiryu Santoku Japanese Knife4 Japanese KnivesNon-Slip Cutting BoardsOak cutting board

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Pre-baking

3. Score one side of each slice with a small kitchen knife. This helps the slices cook better

4. Sprinkle with Salt and Pepper

5. Pour the Flour (⅔ Cup or 100 g) into a large bowl, and press each Eggplants slice into it to coat both sides with flour

Stainless Steel Mixing BowlLarge Mixing Bowls, Stainless Steel

6.  In a large pot, heat the the Vegetable oil

7. As with all frying, I do this step outdoors because, as I often say, I don’t like frying odors in the house!

Cast Iron Dutch Oven FontignacStaub Dutch Oven6-Quart Stock Pot with Cover

8. Once the temperature reaches (360 °F / 180 °C), fry the slices on both sides

9.  Watch out for oil splashes! I isolate myself during this step to prevent accidents around others. Use oven gloves and tongs for safety

Heat Resistant GlovesSilicone Kitchen Tongs

10. Once the slices are cooked on both sides (golden but not dark!), place them on some paper towel

11. Then, using a spoon, gently press the center. We're aiming to create a small cavity to hold the next ingredients

12. In my garden, I picked Tomatoes (2 Cups or 400 g)

13. Cut into small cubes

14. Mince the Red Onions (1 ¾ Cup or 260 g) into small cubes

15. Mix the Tomatoes (2 Cups or 400 g) and the Red Onions (1 ¾ Cup or 260 g) in a large bowl

16. Place on the slices

17. Cut the Mozzarella Cheese ( 6 oz or 160 g) into pieces and place

18. Grate the Parmesan Cheese (⅓ Cup or 30 g) and place on the slices

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Baking

19. Place on an oven tray

20. Bake in preheated oven at 380 °F / 190 °C, for about 20 minutes

Perforated Baking PanSilicone Baking Mat with EdgesNon-Stick Pastry Mat for Kneading Fondant

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The Basil Sauce

21. I chose Basil leaves from my garden. As I have already told you, I prefer basil of the Thai or African type, which I find superior to Italian basil, which is why I grow it because it is not easily found in supermarkets

22. For the basil sauce, simply mix the Basil leaves (0.42 oz or 12 g) and the Olive Oil (4 Tablespoons or 50 g) in a Cup Food Chopper

Ninja Food Chopper Express

23. After cooking, simply place the basil sauce with a spoon, then serve

24. Even if Cyril Lignac doesn't do it, I sprinkle a little Garlic powder that you won't regret