Eggplant parmigiana – the recipe from Cuoche ma buon


Among the most delicious and traditional vegetable dishes, aubergine Parmigiana cannot be missing, the pride of peasant cuisine, appreciated and famous throughout Italy and a single dish symbolizing Mediterranean cuisine. In this recipe the aubergines are fried, assembled in layers and au gratin in the oven with tomato sauce, mozzarella, basil and parmesan, just like you do for lasagna. Furthermore, it has the great advantage of being able to be prepared in advance and then cooked in the oven, before serving it hot and stringy. Some versions of this unique dish, sometimes revisited, involve the use of grilled aubergines. The result is excellent but has nothing to do with the real recipe.
The variations of this dish are numerous as often happens in our Sicilian cuisine: some recipes require the use of egg, others cooked ham or provola. Cook it however you like but know that this is the best-known classic version.
Eggplant Parmigiana is a tasty and substantial dish that recalls summer, and can be served both hot and cold, even the day after preparing it, and you can take it to a picnic, to the seaside or use it to fill sandwiches .
This is a delicious recipe for aubergine Parmigiana whose composition you can vary: slices cut lengthwise and assembled in layers in a baking dish, and then served in portions; or, cut into rounds and stacked as if it were a small tower, served individually. This preparation can be offered both as an appetizer, as a second course or as a main course.
To make a good Parmigiana, few ingredients are needed but a little time and patience. You need to choose turgid aubergines that are firm to the touch, cook a good tomato sauce, do not let the vegetables burn during frying, and season in layers so as to obtain compact but soft portions.
The secret to a perfect result is rest!
Once cooked, let all the aromas and ingredients settle together. It is almost impossible to resist the flavor and softness of the aubergines, the stringy cheese and the scent of the tomato with the addition of basil. Put on your apron and start frying!

RECIPE

Scope starter, main course, main course
Total time 1 not 20 minutes
  • 1 kg eggplant black and long
  • 700 ml tomato sauce
  • 160 g fiordilatte mozzarella drained
  • 100 g Grated Parmesan cheese
  • basil to taste
  • sale q.b.

It will also serve you

  • 50 g farina 00
  • extra virgin olive oil to taste for frying
  • Trim the aubergines, wash them and cut them into slices lengthwise to a thickness of about half a centimeter. If you prefer to serve them in single portions, you will have to cut them into rounds. This way you will create small towers.

  • Salt the aubergines and place them in a colander to drain for about half an hour. In the meantime, prepare the classic tomato sauce.

  • As soon as the aubergines have released their vegetation water, dry them with kitchen paper. Prepare a plate with some flour and a pan with some hot oil.

  • Dredge the aubergines in flour on both sides, then dip them in the pan and fry until golden on both sides. Drain them, let them dry on absorbent paper and lightly salt them.

  • On the bottom of the baking dish, spread a thin layer of tomato sauce, then a first layer of aubergines and one of sliced ​​mozzarella, placing them side by side without overlapping. Sprinkle with a little tomato sauce, distributing it evenly, flavor with some basil leaves, washed and dried, flavor with grated Parmesan and start again with another layer of aubergines, proceeding in the same order.

  • Continue in this way until all the ingredients are used up and finish with a layer of aubergines. Cover the last layer with the sauce and grated Parmesan.

  • Bake in static mode at 190°C on the central level, for 30-40 minutes, until the top layer is gratinated. Or, in ventilated mode for 20-30 minutes. Let it rest for at least 10 minutes before serving.

To cook single portions you can use round pastry cutters with the diameter of the aubergine, or cupcake trays.


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