Vegetarian Recipe| Parmigiana di melanzane

Good Sunday all

Today I`m going to describe how to make a good and healthy parmigiana di melanzane. (eggplant Parmigiana)

Typically from Sicily, few ingredients, so much flavor for a dish that symbolizes Mediterranean dishes: tomato, aubergine, basil, mozzarella and parmesan cheese.

Ingredients:

  • Eggplant
  • tomato sauce
  • onions
  • basil
  • mozzarella
  • parmesan cheese
  • sunflower oil
  • salt
  • pepper

METHOD

To prepare the eggplant parmigiana, start by washing and drying it. Then with a knife remove the petiole  and cut the lengthwise with the help of a mandolin, alternatively with the knife, to obtain 4-5 mm thick slices.

Manually place the slices inside a colander and sprinkle with a little of coarse salt; keep it up to complete everything. On the top of the eggplant place a plate with a weight, so the eggplant can drain the water of vegetation that is bitter and is the enemy of the fried. Leave it for at least 1 hour.

Meanwhile, slice and cut into strips the mozzarella cheese

Put these to drain, if you do not have another colander you can place them on a very clean cloth

In the meantime, take care of the sauce.

How to make a good sauce??

A good tips to how is the TIME of  COOKING

If you would like to make a lightly tomato sauce , you can cook for max 20-30 minutes but If you do prefer a thick tomato sauce, you can cook up to 3 hours. In a large saucepan, pour a drizzle of extra virgin olive oil and add the chopped onion and add the tomato sauce, I have decided to make a thick tomato sauce this time.

 

Meanwhile it´is time to fry the eggplant with sunflower oil,  stir often to keep it from burning and let it brown for a couple of minutes.

Spread 2 big tablespoons of tomato sauce on the bottom of a baking dish, spread over a layer of eggplant, a little overlapping each other, a handful of grana, a pinch of salt, slices of mozzarella and chopped basil leaves, then sprinkled with another sauce of tomato.

Continue alternating all the ingredients: eggplant, parmesan, mozzarella, basil and tomato sauce: finish with the mozzarella, a sprinkle of parmesan and a pinch of pepper, then bake at 170 ° C for about 30 minutes.

Let stand for 10 minutes to reabsorb juices. Serve

 

I hope you enjoy my recipe, of course you can find many different recipe, as long you follow up the basic procedure, you can make youe own recipe.

 

Ciao

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2 thoughts on “Vegetarian Recipe| Parmigiana di melanzane

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