John Myers
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Parmigiana Di Melanzane (aubergine Casserole) with Rocket Salad
The perfect parmigiana di melanzane (aubergine casserole) with rocket salad recipe with a picture and simple step-by-step instructions.
For the salad:
- 1 l Tomato sauce
- 400 g Scamorza
- 200 g Mozzarella
- 1 Pc. Onion
- Basil
- 1 packet Arugula
- 1 Pc. Pear
- 50 g Pecans
- 30 g Parmesan
- Olive oil
- Balsamic vinegar
Eggplant casserole:
- Finely chop the aubergines and either deep-fry them in a deep fryer, fry them in the frying pan with olive oil or bake them in the oven. Then place all the aubergine slices on kitchen paper so that the oil is soaked up. In the meantime, finely chop the onion and fry in oil in a large saucepan. Then add the tomato sauce and simmer on low heat until the volume has reached half. It has to be a “firm” sauce. Then cut the cheese into small pieces and mix.
- Now build up layers in a baking dish: tomato sauce, eggplant, cheese and basil, etc. until the dish is full or the ingredients are used up.
Arugula salad:
- For the salad, wash and dry the rocket freshly before serving. Then finely chop the pecans and add them. Cut the pear and Parmesan into very thin slices with a peeler and add to them. Accompany with any olive oil and balsamic vinegar.
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