You can’t say no to Eggplant Parmigiana . You can fry or grill the eggplant. If you fry them the final result will be more interesting.
Even today the origins of this recipe are discussed. Someone says it comes from Naples , someone from Sicily and someone Parma. In the end we don′t worry about it because we are happy to say that eggplant parmigiana is a recipe loved in the world.
As always i recommend you to use first quality and fresh products whose origin is Italian and certified. Eat less but eat better i will always tell you.
This recipe is for one oven pan Parmigiana but i love preparing the single-serve. The method is the same you have to cut the aubergines with the dough cutter and use it to make the single-serve and then cook it
. Ingredients (four people)
— 800 g of eggplants as you like ( rounded and light purple skin or long and dark purple skin
— 800 g of tomato sauce or blended peeled tomatoes
— 400 gr mozzarella cheese (buffalo or cow) caciocavallo or another similar cheese.
— 50 g of grated parmesan
— one small onion
— some basil leaves
— extra virgin olive oil
— black pepper
— peanut oil to fry
slice the eggplants in half a cm or slightly more sprinkle on them rock salt and put them in a layered colander cover with a dish on which you put a weight.
Let drain the eggplants′s water for about an hour , then rinse and dry them . Fry in peanut oil , salt them and put them on kitchen roll sheets to lose their excess oil.
Prepare the sauce : chop the onion , brown the slice of garlic that you′ll remove later in a pan with tree or four spoons of extravirgin olive oil add the tomato sauce or the peeled tomatoes, the salt and cook for about 20 minutes without lid on a low-medium heat
Add some salt and some chopped basil leaves.
Cut the cheese into cubes (if you use mozzarella let it drain on an inclined dish for half an hour).
Grease a baking tray , put a layer of sauce , the none of eggplants and one of mozzarella , salt slightly repeat the other layer sanding with one of mozzarella sprinkling some grated parmesan.
Put in the oven at 190°C for about half an hour and serve hot.
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