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Eggplant parmigiana





2 unit


2 unit

Type 00 wheat flour

2 cups

Various seed oil

2 glasses

Coarse salt

5 oz

Canned tomato sauce, with salt

1 fl oz

Mozzarella cheese

4 unit


5 leafs


1 wedge

single courses from Italy - Campania

Eggplant parmigiana

Eggplant parmigiana

vegetarian with gluten with eggs with lactose with nuts source of B vitamins high in iron high in calcium high in potassium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant parmigiana

The version bell of eggplant parmigiana

Eggplant parmigiana step 1

step 1

cutting the sliced ​​eggplant and leave under salt for at least 15 minutes so as to make them less bitter.

Eggplant parmigiana step 2

step 2

Meanwhile, prepare the sauce, making fry a clove of garlic in olive oil and then pouring the tomato puree

Eggplant parmigiana step 3

step 3

Beat the eggs in a bowl and place the flour in a dish

Eggplant parmigiana step 4

step 4

Rinse the eggplant to remove the salt and squeeze one by one.

Eggplant parmigiana step 5

step 5

pour the vegetable oil in a pan and heat it

Eggplant parmigiana step 6

step 6

dip each slice of eggplant in the egg, flour and then fried in hot oil

Eggplant parmigiana step 7

step 7

Cut the mozzarella into small pieces

Eggplant parmigiana step 8

step 8

in a baking pan, place before the fried eggplant, cover with sauce and add the mozzarella. Repeat to create the second layer and add a few leaves of fresh basil

Eggplant parmigiana step 9

step 9

parmigiana bake for about 20 minutes at 200 degrees, until the surface will not be crispy

Eggplant parmigiana step 10

step 10

let cool and enjoy!

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