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Eggplant Parmigiana Pugliese

ingredients

servings

4

Peanut oil, for frying

1 fl oz

Type 00 wheat flour

200 oz

Eggs

4 unit

Mozzarella cheese

2 unit

Grated Parmesan cheese

100 oz

Canned tomato sauce, with salt

1 fl oz

Aubergine

4 unit

single courses from Italy - Puglia

Eggplant Parmigiana Pugliese

Eggplant Parmigiana Pugliese

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

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant Parmigiana Pugliese

The aubergine, or eggplant parmesan or parmigiana is a delight that, eaten in late summer, transports you to the beach in August.

Eggplant Parmigiana Pugliese step 1

step 1

Wash the eggplant, Privatel skin and cut into slices half a centimeter thick.

Eggplant Parmigiana Pugliese step 2

step 2

In a frying pan with high edges, pour the oil peanut and let it get to temperature.

Eggplant Parmigiana Pugliese step 3

step 3

Meanwhile, beat the eggs in a bowl and in another the flour.

Eggplant Parmigiana Pugliese step 4

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.

Eggplant Parmigiana Pugliese step 5

step 5

Rigiratela until it will reach a golden color, so with a perforated ladle pull out Dallolio.

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Eggplant Parmigiana Pugliese step 6

step 6

You can make this process even more time eggplant, it depends on the size of your pan.

Eggplant Parmigiana Pugliese step 7

step 7

Arrange the fried eggplant on to absorbent paper or on paper using the baker to wrap the bread is super absorbent!

Eggplant Parmigiana Pugliese step 8

step 8

Put slightly crossed allatra moon as well as to the oil drain well and dry well.

Eggplant Parmigiana Pugliese step 9

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.

Eggplant Parmigiana Pugliese step 10

step 10

Continue to do two other layers, the fourth will be composed only of eggplant, so tomato sauce and Parmesan cheese.

Eggplant Parmigiana Pugliese step 11

step 11

Bake at 200 ° for 20 minutes, until it will not be formed a nice crust. Serve not too hot, you're done!

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