Parmigiana di Melanzane Recipe

Materials

  • 3-4 hard aubergines that are soft to the touch when squeezed
  • 500 g tomatoes, grated
  • 1 small onion, chopped
  • 3 slices of garlic, finely chopped
  • up to 15 sweet basil leaves
  • 8 tablespoons Parmigiana Reggiano or Grano Padano, grated
  • 150 grams of sliced mozzarella or melted goat cheese, thinly sliced
  • 1 hot chili pepper cut into rings
  • 4.5 tablespoons of olive oil
  • Also olive oil for frying
  • Salt

Preparation Of

Slice the eggplants lengthwise, half an inch thick. Sprinkle salt on them. Let it water for an hour or so. Meanwhile, saute the onion and garlic in olive oil without darkening them. Add the tomatoes, pepper rings and basil leaves as well. Cook for about 30 minutes, stirring occasionally. At the end of the time, strain the sauce and add a little salt. Dry the eggplants with juice. Fry in hot olive oil and take the slices on an absorbent paper. If they are taken into a colander and hot water is run over them, the oil will go away even more. Grease a baking dish well. Drizzle tomato sauce on the bottom. Arrange the eggplant slices on it. Drizzle the tomato sauce over it. Insert the sliced ​​​​cheese slices as well. Sprinkle with Parmigiano too. Do this until all the eggplants are finished. When the layers are complete, drizzle the sauce on top again and finish by drizzling Parmigiano cheese. Bake in the oven at 180 degrees for 20 minutes. Serve warm, this is necessary for the flavor to settle.

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