INGREDIENTES FOR
4 PEOPLE
- 3 round aubergines/eggplants
- 1/2 liter of tomato sauce
- 4 tablespoons of fresh breadcrumbs
- 4 tablespoons of grated pecorino
- 1/2 onion
- basil
- salt and pepper
- Extra virgin olive oil
TIME: 60 min
DIFFICULT: medium
SEASON: spring
PREPARATION
- cut the aubergines/egg plants into slices (about 6-7 mm), place them in a bowl sprinkled with salt and leave them like this for at least an hour;
- wash them, squeeze them well and fry them in extra virgin olive oil;
- in the meantime, take care of the sauce. Prepare a nice sautéed onion and when it is golden brown add the tomato sauce, pepper, salt and a little basil. Cook for 15 minutes.
- At this point we move on to the composition! Take a serving dish and lay a layer of aubergines/egg plants, cover with the tomato sauce sprinkling everything with fresh breadcrumbs, grated pecorino and chopped basil leaves. Repeat the operation until a mixture of 3-4 layers is obtained.
- add a nice sprig of basil to the center of the parmigiana and let it rest for about 1 hour before serving.
BUON APPETITO
RECOMMENDED OIL
for this recipe
