Neapolitan carnival Lasagna
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117 recipes
Eggplant Parmigiana Pugliese
ingredients
servings
4
Peanut oil, for frying
1 liter
Type 00 wheat flour
200 grams
Eggs
4 unit
Mozzarella cheese
2 unit
Grated Parmesan cheese
100 grams
Canned tomato sauce, with salt
1 liter
Aubergine
4 unit
single courses from Italy - Puglia
Eggplant Parmigiana Pugliese
Eggplant Parmigiana Pugliese
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The aubergine, or eggplant parmesan or parmigiana is a delight that, eaten in late summer, transports you to the beach in August.
preparation
step 1
Wash the eggplant, Privatel skin and cut into slices half a centimeter thick.
step 2
In a frying pan with high edges, pour the oil peanut and let it get to temperature.
step 3
Meanwhile, beat the eggs in a bowl and in another the flour.
step 4
Take a slice of eggplant for a time, impanatela in the flour and then the egg, and then place them in the pan with the oil and fry.
step 5
Rigiratela until it will reach a golden color, so with a perforated ladle pull out Dallolio.
step 6
You can make this process even more time eggplant, it depends on the size of your pan.
step 7
Arrange the fried eggplant on to absorbent paper or on paper using the baker to wrap the bread is super absorbent!
step 8
Put slightly crossed allatra moon as well as to the oil drain well and dry well.
step 9
Take a pan, put a tablespoon of tomato sauce as a base, then a layer of fried eggplant, a fresh gravy layer, a layer of sliced mozzarella, Parmesan and basil.
step 10
Continue to do two other layers, the fourth will be composed only of eggplant, so tomato sauce and Parmesan cheese.
step 11
Bake at 200 ° for 20 minutes, until it will not be formed a nice crust. Serve not too hot, you're done!
