Parma eggplant
2 kg eggplant
Extra Virgin Olive Oil
2 cloves of garlic
500 g canned peeled tomatoes, dried
60 g grated Parmesan
A few sheets of fresh basil
400 g diced mozzarella
Black pepper, salt
Cut eggplant lengthwise into slices 1-1.5 cm thick. Lay in layers in a large plate, lightly sprinkling each layer with salt. Cover with a second plate of the same size, squeeze with something heavy and leave it under pressure for 2-3 hours.
Meanwhile, heat 2 tbsp in a pan. olive oil and garlic. When it is browned to a golden color, put the tomatoes and basil. Simmer until the sauce thickens, then put salt and pepper.
Remove the press from the eggplant, drain and dry. Pour a lot of oil into the pan and fry the eggplants from all sides.
Preheat the oven to 175 degrees C. Pour a little gravy into a 20x30 cm dish, lay a layer of eggplant, sprinkle with parmesan and mozzarella. Pour a thin layer of tomato sauce. Continue to lay layers in the same spirit. Finish with a layer of sauce.
Bake for 15-20 minutes until the mozzarella begins to melt. Serve warm or at room temperature.
2 kg eggplant
Extra Virgin Olive Oil
2 cloves of garlic
500 g canned peeled tomatoes, dried
60 g grated Parmesan
A few sheets of fresh basil
400 g diced mozzarella
Black pepper, salt
Cut eggplant lengthwise into slices 1-1.5 cm thick. Lay in layers in a large plate, lightly sprinkling each layer with salt. Cover with a second plate of the same size, squeeze with something heavy and leave it under pressure for 2-3 hours.
Meanwhile, heat 2 tbsp in a pan. olive oil and garlic. When it is browned to a golden color, put the tomatoes and basil. Simmer until the sauce thickens, then put salt and pepper.
Remove the press from the eggplant, drain and dry. Pour a lot of oil into the pan and fry the eggplants from all sides.
Preheat the oven to 175 degrees C. Pour a little gravy into a 20x30 cm dish, lay a layer of eggplant, sprinkle with parmesan and mozzarella. Pour a thin layer of tomato sauce. Continue to lay layers in the same spirit. Finish with a layer of sauce.
Bake for 15-20 minutes until the mozzarella begins to melt. Serve warm or at room temperature.
Comments
Post a Comment