John Myers
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Parmigiana Di Melanzane Amore Mio Basilico with Three Types of Cheese
The perfect parmigiana di melanzane amore mio basilico with three types of cheese recipe with a picture and simple step-by-step instructions.
For the tomato sauce:
- Salt and pepper
- Flour for turning
- 3 Pc. Eggs
- Olive oil
- 10 leaf Basil
- 400 g Chopped tomatoes
- Salt and pepper
- 1 Pc. Clove of garlic
- 3 tbsp Olive oil
- 300 g Fontina
- 100 g Grated Parmesan
- Cut the eggplant into even slices (approx. 1 cm), season with salt and leave to rest. Then dab with kitchen paper and lightly bread. To do this, first turn in the beaten egg, then pull it through the flour. Finally fry in olive oil until the slices are golden brown. Drain on paper towels.
Tomato sauce
- For the sauce, heat the oil, sauté the finely chopped garlic until it is golden brown, add the tomatoes and stew everything for 20 minutes. Then season with salt and pepper. Pluck and add the basil, then remove the sauce from the stove. Finally let it steep.
layers
- First put a ladle of tomato sauce in a baking dish. Then alternate layers of eggplant, fontina and Parmesan. Repeat this sequence until everything is used up. Finally sprinkle the casserole with Parmesan and bake at 160 ° C for about 40 minutes.
- Then let the casserole cool and serve lukewarm. Use basil for decoration.
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