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Melanzane alla parmigiana is a classic southern Italian dish and a great way to serve eggplants. It consists of a kind of vegetable lasagna, where the eggplant acts as the pasta and is accompanied by a natural tomato filling and Parmesan cheese.
Ingredients for 4 people
- Tomato, 800 g
- Eggplants, 3
- Garlic cloves, 2
- Extra virgin olive oil, 60 ml
- Homemade fried tomato, 50 ml
- Parmesan. 90 g
- Eggs, 1
- Dried oregano
- Salt and pepper to taste
Wash and cut the aubergines lengthwise. Put them on a rack over a source, sprinkle them with salt and leave them for fifteen minutes so that they sweat. When time passes, wash and dry them well with a kitchen paper.
Meanwhile, wash and peel the tomatoes, cut them into squares. Put a frying pan on the heat with four tablespoons of oil and fry the garlic, taking care not to burn. Add the tomatoes and fry them for about eight minutes with a little salt, then add the two tablespoons of fried tomato. Preheat oven to 180 degrees.
Heat a brushstroke plate with a little oil and pass the aubergine slices through it until they are slightly done. Go placing them in a refractory dish, add a layer of tomato sauce, sprinkle a little of the cheese, add oregano and some basil leaves.
Repeating this operation until the ingredients are finished, taking care that we have a layer of aubergines for the end. Beat the egg and add it on top, sprinkle Parmesan and a few aromatic herbs and bake for twenty minutes or until we see the golden coating.