John Myers
Melanzane Alla Parmigiana
The perfect melanzane alla parmigiana recipe with a picture and simple step-by-step instructions.
- 5 Pc. Eggplant fresh
- 500 g Tomatoes
- 0,5 bunch Basil
- 6 tbsp Olive oil
- 70 g Freshly grated Parmesan
- 100 g Grated mozzarella
- 2 Pc. Eggs
- Salt and pepper
- Cut the eggplant lengthways into 5mm thick slices. Place the eggplant slices in a colander, sprinkle with salt and drain for 1 hour. In the meantime, cook the tomatoes (peeled, pitted and diced), 4-5 basil leaves and 1 pinch of salt and pepper in a saucepan over a high temperature, stirring frequently for 20 minutes. Remove from the heat and strain the mixture through a sieve into a bowl.
- Preheat the oven to 180 degrees. Rinse the eggplant slices and pat dry. Heat the oil in a pan and fry the aubergine slices in portions until golden brown. Remove with a slotted spoon and drain on kitchen paper.
- Put some tomato sauce in a baking dish. Place a layer of aubergine slices on top, slightly overlapping. Sprinkle with a little Parmesan and top with mozzarella. Sprinkle some basil and 3-4 tablespoons of beaten egg over it. Put more layers in the mold until all the ingredients are used up. Finish with a layer of eggplant slices and tomato sauce. Sprinkle with Parmesan and bake the casserole in the preheated oven for 30 minutes.
Facebook Comments