EGGPLANT PARMESAN

Eggplant parmesan

Unlike what one might think, this famous dish doesn’t originate in Parma, but in Sicily, probably of Arab or Greek origin. The recipe we present is the traditional one, with fried eggplant. To be noted that today the more common version is with grilled or baked eggplant, which represent a good compromise between taste and diet. The right cheese is the typical caciocavallo Italian cheese. If you can’t find it, use a similar mature, flavorful but not spicy cow cheese, or a cheese with a stringy flesh like mozzarella.
SERVES 6


INGREDIENTS

  • 4 eggplants
  • 150 g of cut up caciocavallo cheese (or similar)
  • 150 g of grated Parmesan
  • 1000 g of peeled tomatoes
  • onion
  • 2 garlic cloves
  • basil
  • frying oil
  • olive oil

PREPARATION

  1. Cut the eggplant into slices about 1 cm high, salt them thoroughly and let them drain in a colander for half an hour
  2. Prepare the tomato sauce: Cut up the onion and garlic and let it color in 3 tablespoons of extra virgin olive oil, add the canned tomatoes and boil gently, without a lid, for 30 minutes. Shortly before turning off, add 10basil leaves and season with salt, which you will only add now
  3. Wash the eggplants, dry them carefully and fry them in oil seeds. Eliminate the excess oil with kitchen paper
  4. Wet the bottom of a baking dish with 4 tablespoons of sauce, place a layer of eggplants, sprinkle with Parmesan and cover with slices of caciocavallo
  5. Pour over the cheese a layer of sauce, then again one of eggplants, the Parmesan and cheese, repeating until the end of the ingredients
  6. Finish with the tomato sauce and a handful of Parmesan cheese, then bake at 180 ° C for 30 minutes
  7. Serve warm or at room temperature
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