Recipe:
2 oblong eggplant
1 mozzarella cheese 500 gr.
400 ml of Italian tomato sauce.
(For the preparation of tomato sauce, you can refer to our video:
“Basic Italian Tomato Sauce”
A simple, but tasty tomato sauce without meat).
150-200 gr. grated Parmesan
Cut eggplants into slices around 1 cm thickness
put in a colander and sprinkle with coarse salt
to drain their bitter water. (You can also put over the
slices in the colander, a plate upside down with over
a weight of 1 kg to press them).
After 2-4 hours take the slices from colander,
and start to fry them in peanut oil.
Turn one by one to fry both sides perfectly.
When fiished take one by one and put on a kitchen
paper to absorb the excess oil.
Now let’s start to arrange the eggplant in the oven pan.
0) On the bottom put 2 spoonful of tomato sauce.
1) Arrange the first layer of fried eggplant,
put them side by side as in the video, or a little overlapping.
2) Put some spoonfull of a basic tomato sauce.
But not to cover, only in spots.
3) Sprinkle grated Parmesan
4) Put some pieces of mozzarella cheese
and start with a new eggplant layer… repeating point 1-4
In the last layer put only tomato sauce and Parmesan.
You can do 3 to 5 layers.
Bake in preheated oven at 180° for around 30 mins.
Leave to cool for 10 minutes.
Ready to serve!
Also can be accompanied with olive oiled spaghetti,
so that, during eating, each one take some Parmigiana
with spaghetti, in each forkful.
Music:
From my Heart With Love by MusicLFiles
Link:
License:
#VitaLivingTV #ItalianCuisine #ParmigianaEggplant