NEAPOLITAN EGGPLANT PARMIGIANA

Follow these tips for an unforgettable second course:

  • Wash, dry and peel the aubergines.
  • Cut them into 2 or 3mm lengthwise slices and put them into a container while sprinkling them layer by layer with some coarse salt to have them lose their bitter vegetation water.
  • Cover with a plate and put a weight on it. Leave them like that for at least 30 minutes.
  • Prepare the sauce by adding a little oil and some peeled tomatoes┬áinto a saucepan and cook on low heat and with the lid on for about half an hour.
  • Rinse the aubergines to remove the salt and dry them very well with paper towels. Flour the slices one by one and use a pan with high sides to fry them in plenty of hot peanut oil.
  • Drain from the oil and let them dry on paper towels.
  • Now, take a baking pan and make a small layer of the tomato sauce at the base. Arrange a layer of fried aubergines on the sauce, then sprinkle again with some sauce, some grated Parmesan cheese and a little diced mozzarella.
  • Top with another layer of aubergines and again cover with parmesan cheese, mozzarella and sauce and so on until the ingredients are used up. Finish up with a layer of tomato sauce and parmesan cheese.
  • Bake the pan at 200┬░C for 30 minutes, making the surface au gratin for the last 5 minutes of cooking by setting the grill mode on your oven.
  • Remove the Parmigiana from the oven and let it cool before completing it by spreading some basil leaves on its surface.

And hey presto! …you just need to serve it.

EGGS IN PURGATORY (LIGHT RECIPE)
SPAGHETTI WITH TUNA AND SPICY CHERRY TOMATOES

RECIPES

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