Parmigiana di Melanzane semplice

Ingredients for 6 servings:

• 1 kg eggplant(s) (Melanzane)
• 3 onions
• 1 bunch of parsley
• 5 cloves garlic
• 1 kg tomatoes
• 2 carrots
• 100 g celery
• 1 cube of soup
• 2 tbsp flour
• 500 g milk
• 200 g Parmesan
• 200g mozzarella

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Cut the eggplant into slices about 7-8 mm thick, season with salt, and sweat for about 30 minutes. Meanwhile, finely chop the onion, parsley, garlic, carrots, and celery. Briefly fry, season with salt, and add 1 stock cube, a little chili pepper, 1 sage leaf, rosemary, and 2 teaspoons of oregano. Add the peeled and diced tomatoes and simmer gently for about 1 hour. Then set aside. Wash and dry the eggplant, coat in flour, and fry in olive oil. Gently squeeze out the oil by placing it on kitchen paper. Make a creamy béchamel sauce from 1 tablespoon of flour and 1/2 liter of milk (cook for about 5 minutes) and season with nutmeg and salt. In a roasting dish, thinly cover the bottom with the sauce, add a little béchamel, and mix lightly. Then add a layer of eggplant and spread with grated mozzarella and Parmesan cheese. Add more sauce and béchamel, then spread the remaining mozzarella and Parmesan cheese on top. Bake in a preheated oven at 250°C (top/bottom heat) for about 15 minutes on the middle rack. When the cheese is nicely fried, serve with white bread. We recommend using serving bowls for this dish.