Eggplant parmigiana
single courses from Italy
Eggplant parmigiana
Eggplant parmigiana
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A typical dish of Mediterranean culinary tradition, rich and tasty, with few ingredients for an outstanding result!
preparation
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).
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.
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.
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.
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.