multicolored tagliatelle with fresh sauce
10 recipes
Eggplant parmigiana
ingredients
servings
4
Pork mortadella
100 grams
Mozzarella cheese
2 unit
Roman pecorino cheese
20 grams
Grated Parmesan cheese
to taste
Iodized salt
to taste
Sunflower oil, for frying
1 cup
Tomato sauce, without salt
1 liter
Type 00 wheat flour
1 glass
Eggs
3 unit
Aubergine
3 unit
Extra virgin olive oil
1 spoon
Onions
1/4 unit
single courses from Italy - Puglia
Eggplant parmigiana
Eggplant parmigiana
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Parmesan cheese is a typical dish of the south, what I propose is the barese version. It can be a single dish or served in mini-portions as an appetizer.
preparation
step 1
Cut the sliced onion and fry with a spoonful of oil in a deep pot, which will contain the liter of sauce.
step 2
When the onion begins to garnish, add one liter of sauce, a pinch of salt and cook for 30 minutes (it will be very liquid, in fact the cooking will continue in the oven)
step 3
After washing and removing the peel of eggplants and slicing them to 1/2 cm
step 4
Soak the eggplant slices with the flour and then with the egg banged
step 5
Heat the frying oil in a large frying pan. Once hot, fry the sliced sliced eggplant. When the aubergines are golden, pour the excess oil over the absorbent paper.
step 6
In a baking tray, pour a base of tomato sauce with a ladle. Spread a first layer of fried eggplant, mozzarella and mortadella, parmesan cheese and grated roman
step 7
Cover with a saucepan and repeat the layers until the end of all eggplant. The last layer will be covered with the remaining sauce and grated Parmesan cheese.
step 8
Place in oven at 180 for 40 minutes. Cut the sliced parmesan cheese and serve hot
