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Eggplants Parmigiana Recipe
Melanzane alla parmigiana
Ingredients for 4 people 3.3 pounds (1,5 kg) eggplants better if the long kind 12 ounces (350 gr) mozzarella fresca 5 ounces (150 gr) grated Parmesan cheese peanut or other frying oil fine salt extra virgin olive oil fresh basil 18 ounces (800 gr) crushed tomatoes (passata di pomodoro) 1/2 onion thinly sliced
Directions 1 day prior Open the fresh mozzarella package, remove the water and put back into fridge to allow to dry a bit.
30 Minutes ahead Tomato Sauce: Lightly brown the thinly sliced 1/2 onion with some extra virgin olive oil. Add the crushed tomatoes, add a bit of salt, put the cover on and cook at low flame for about 30 minutes. Towards the end, add a couple of basil leaves. Eggplants: Wash and cut them in thin slices (longwise). Place the slices in a colander, creating a few layers. Put a bit of salt on each layer. At the top, place a weight (for example a pot with water inside) for about 20 minutes to allow more water to come out. to continue.
Preheat oven to 400F Cook the eggplants either grilled, fried or covered with a batter of flour and egg then fried. Once the eggplants are cooked, create a series of layers with eggplant, tomato sauce, mozzarella cheese and Parmesan cheese till the pan is full. Place in the stove, uncovered, at 400 degrees for 30 minutes (or a bit longer if the eggplant slices are thick).
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