Neapolitan carnival Lasagna
24 recipes
Eggplant parmigiana
ingredients
servings
6
Aubergine
2 unit
Eggs
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
Basil
5 leafs
Garlic
1 wedge
single courses from Italy - Campania
Eggplant parmigiana
Eggplant parmigiana
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The version bell of eggplant parmigiana
preparation
step 1
cutting the sliced eggplant and leave under salt for at least 15 minutes so as to make them less bitter.
step 2
Meanwhile, prepare the sauce, making fry a clove of garlic in olive oil and then pouring the tomato puree
step 3
Beat the eggs in a bowl and place the flour in a dish
step 4
Rinse the eggplant to remove the salt and squeeze one by one.
step 5
pour the vegetable oil in a pan and heat it
step 6
dip each slice of eggplant in the egg, flour and then fried in hot oil
step 7
Cut the mozzarella into small pieces
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
step 9
parmigiana bake for about 20 minutes at 200 degrees, until the surface will not be crispy
step 10
let cool and enjoy!
