Let me show you one of my favourite Italian recipes: Parmigiana di Melanzane. I love to serve this mouthwatering beauty up when guest come around as it is not only super-tasty but also 100% vegetarian. When you break it down into 3 easy steps, it becomes a piece of cake.
Ingredients:
● 3 medium-sized aubergines (eggplant)
● 150 g of Parmegiano Reggiano (grated)
● 200 g of Mozarella (cut into 1 cm dice)
● 700 ml tomato passata
● 2 garlic cloves (fresh if possible)
● 2-3 shallots
● 1 bunch of basil
● 3 large eggs (beaten)
● 200 g all-purpose flour
● 3 Tbsp extra virgin olive oil
● 1 1/2 L of sunflower oil (for frying)
● Salt and Pepper
▸ Start by cutting your aubergines into 1 cm thick strips, sprinkle these with plenty of salt and let them sit for 1 hour.
▸ In the meantime, prepare your tomato sauce by adding the olive oil and garlic to a hot pot.
▸ Once the oil is up to temperature, add the shallots, stir, and cook until the shallots have gone translucent.
▸ Add the passata, salt and pepper to taste, and whole basil leaves.
▸ Cover and cook over a low heat for at least 30 minutes.
Frying the aubergine:
▸ Once the aubergines have soaked for one hour, rinse these thoroughly with cold water and dry them using a kitchen towel.
▸ Coat the dried aubergine in plenty of flour, tap them to remove any excess, and dip them into your beaten egg mixture.
▸ Bring you sunflower oil to hot temperature in a large pot. Be careful to only fill your pot 1/2 way and don’t let the oil get too hot. If it starts steaming turn off the heat immediately!
▸ Once the oil is hot, gently slide in your battered aubergine to avoid splashes.
▸ Turn the aubergine carefully with a set of tongs after 1 minute, and remove when golden brown.
▸ Remove excess oil by padding it with kitchen roll.
Assembling the Parmigiana di Melanzane
▸ Cover the bottom of an ovenproof dish with your tomato sauce
▸ Next add a layer of aubergine to cover the entire surface, add tomato sauce, sprinkle with a generous helping of Parmigiano and a few cubes of mozzarella.
▸ Repeat creating these layers until you have run out of tomato sauce.
▸ Sprinkle the last layer with Parmigiano only and do not add mozzarella.
▸ Bake in a pre-heated oven at 200 C for 25-30 minutes.
▸ Take it out of the oven and let it rest for 15-20 minutes.
▸ Serve and Enjoy! ❤️
Buon appetito 👨🍳
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