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Name: Eggplant Parmesan
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Italy
Ingredients: 1.2 kg eggplants; 800 g ripe tomatoes; 300 g fresh mozzarella; 80 g Parmigiano-Reggiano; 1 small bunch fresh basil; 2 cloves garlic; 120 ml extra-virgin olive oil; 50 g all-purpose flour; 1 tsp salt; 1/4 tsp black pepper

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Italy1 h 30 minServes 6già cucinato

Eggplant Parmesan

Melanzane alla parmigiana

Ingredienti10

eggplants1.2 kg
ripe tomatoes800 g
fresh mozzarella300 g
Parmigiano-Reggiano80 g
fresh basil1 small bunch
garlic2 cloves
extra-virgin olive oil120 ml
all-purpose flour50 g
salt1 tsp
black pepper1/4 tsp

verduralatticini e uovaspezie e salsealtrocereali

Preparazione

Slice the eggplants lengthwise about 1 cm thick, salt them, and let them drain for 30 minutes, then pat dry.
Blanch and peel the tomatoes, chop them, and simmer with crushed garlic, a little olive oil, salt, and pepper until thick; remove the garlic and stir in torn basil.
Lightly flour the eggplant slices and fry them in olive oil until golden on both sides; drain on paper towels.
Slice the mozzarella and grate the Parmigiano-Reggiano.
Spread a thin layer of tomato sauce in a baking dish, then layer eggplant, sauce, mozzarella, and Parmigiano, repeating until the ingredients are used, finishing with sauce and cheese.
Bake at 180°C for about 30–35 minutes until bubbling and lightly browned.
Rest for 10 minutes before serving so the layers set.