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Eggplant parmigiana

ingredients

servings

4

Aubergine

5 unit

Canned tomato sauce, with salt

800 mL

Grated Grana Padano

100 grams

Mozzarella cheese

5 unit

Basil

6 leafs

Sunflower oil

to taste

single courses from Italy

Eggplant parmigiana

Eggplant parmigiana

vegetarian with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant parmigiana

A typical dish of Mediterranean culinary tradition, rich and tasty, with few ingredients for an outstanding result!

Eggplant parmigiana step 1

step 1

Peel the aubergines, cut them into thin slices and sprinkle them for about an hour, sprinkled with large salt, in a dough with a weight on top (a dish is fine).

Eggplant parmigiana step 2

step 2

Once they have released the bitter water, wash them well, wipe them, fry them in the seed oil and let them drain on a paper-covered tray. Also cut the mozzarella and let them drip.

Eggplant parmigiana step 3

step 3

Meanwhile, prepare the sauce by filling the onion with a spoon of oil, add the tomato paste, fresh basil and cook for about 15 minutes.

Eggplant parmigiana step 4

step 4

Meanwhile, prepare the sauce by filling the onion with a spoon of oil, add the tomato paste, fresh basil and cook for about 15 minutes.

Eggplant parmigiana step 5

step 5

Cook the eggplant parmigiana in the oven already hot for about 30 minutes at 180 °. Once cooked, let it rest a dozen minutes before serving it, so it will compact well.

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