Description
A layered Southern Italian eggplant casserole featuring fried slices, tomato sauce, mozzarella, and Parmesan.
Technical
Frying the salted eggplant at 180–190 °C initiates Maillard browning, generating melanoidins and volatile aromatics while reducing moisture. Baking at 180 °C melts the cheese (≈70 °C) and concentrates the tomato sauce through evaporation and protein coagulation, while natural glutamates from tomatoes amplify umami. Osmosis during salting draws out water, preventing sogginess and improving texture.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
roasted eggplantcaramelized tomatotoasted Parmesanherbal basilbuttery mozzarellahint of garlicwarm olive oil
Wine Analogy
Aged Barolo with its tar-and-roses profile