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The eggplant parmesan
ingredients
servings
8
Aubergine
3 unit
Semolina
50 oz
Extra virgin olive oil
50 oz
Mozzarella cheese for pizza
150 oz
Parmigiano cheese
30 oz
Tomato preserves
500 oz
Onions
1 unit
Celery
1/2 stem
Carrots
1 unit
single courses from Italy
The eggplant parmesan
The eggplant parmesan
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Single dish with fried aubergines ... for the day of Sgarro!
preparation
step 1
In a saucepan, prepare a tomato sauce by frying onion, carrot, celery and oil. Add more tomato and cook for half an hour or until it thickens.
step 2
Cut the aubergines into slices for the long side 3-4 mm thick (I use a mandolin) and bread them in the semolina. Fry in boiling seed oil.
step 3
Assembly: alternate a layer of aubergines with a layer of tomato sauce, sliced mozzarella and parmesan.
step 4
Bake, or air fryer, until a nice golden crust is created.
step 5
The yield for this recipe is two 4-portion aluminum trays. I cooked one and the other will freeze raw, ready for a future cheat day !!!
