AUBERGINE/EGGPLANT PARMIGIANA

Appetizer // First Course // Second Course

Ladies and gentlemen, here it is: the most loved, appetizing and tasty recipe of the summer, PARMIGIANA. From Arabian origins, the parmigiana takes its name from the Sicilian word “parmigiana”, that is, the set of wooden strips that form a shutter. Their superimposition on each other would remind us of the arrangement of fried aubergines/egg plants in the preparation of this extraordinary dish. The secret ingredient? A good extra virgin olive oil to be used also in frying.

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

  1. 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;
  2. wash them, squeeze them well and fry them in extra virgin olive oil;
  3. 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.
  4. 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.
  5. 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

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© 2020 - Gianni Faraci

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