Drive away with green broad beans and ricotta
second courses from Italy - Calabria
Parmigiana in the pan
Parmigiana in the pan
ready in
1 hour 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Light recipe but very tasty and simple to prepare
preparation
step 1
Wash and remove the aubergines from the ends, cut them into thin slices of 0.6 mm and place them in a pasta drainer sprinkled with coarse salt for at least an hour. In the meantime, in a bowl pour water, oil, oregano, salt and onion cut into small pieces
step 2
Cut the scamorza cheese into slices. After the hour take the aubergines and rinse them and dry them with a clean cloth. Take a pan and pour a bit of sauce over the eggplant layer again the sauce the scamorza the parmesan and start again with the aubergines
step 3
Until the ingredients are used up (last layer must be sauce and parmesan). Cook on a low heat for 30 minutes, then remove the lid, lower the heat and cook for another 15-20 minutes