Eggplant Parmigiana recipe

Eggplant Parmigiana

1 eggplant
2 cups – 400g peeled tomatoes
1 tbsp EVO Oil
1 garlic clove
1 tbsp – 3g fresh basil
2 cups – 200g mozzarella cheese
1 cup – 100g parmigiano reggiano cheese
a pinch of salt
all-purpose flour to taste

1/2 -100ml cup EVO Oil to fry

Fry oil and a clove of garlic in a pan and add the peeled tomatoes, basil and salt.

Cook for 25-30 minutes on a low heat until the tomato is dry and waterless. Allow to cool.

Cut the aubergine into fine slices, cut the mozzarella into cubes and grate the Parmigiano cheese. Flour each slice in the flour on both sides.

Heat ½ cup of EVO Oil in a large pan, and sauté the aubergines on both sides until they turn gold. Place them on a sheet of paper towel to remove oil in excess.

Whip the Parmesan: in a baking dish start with the first layer of eggplant, and add in the order the tomato, the mozzarella and the Parmigiano cheese. Assemble 4 layers of eggplant in height and follow with the other ingredients in the previous order.

Bake for 10 minutes at 374 ° F – 190 ° C and serve decorating with a round of oil and a fresh basil leaf.

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