PARMIGIANA
Servings Prep Time
2people 30minutes
Cook Time Passive Time
40minutes 5hours
Servings Prep Time
2people 30minutes
Cook Time Passive Time
40minutes 5hours
Ingredients
Instructions
  1. Take the aubergines, cut the vegetable part and peel them (1). Then cut them into very thin slices (2). Leave them aside in a bowl (3).
  2. Take a strainer and start to make a layer with the slices of aubergines (4), then sprinkle with salt (5) and continue to make other layers, always alternated with salt. In this way you will expel all the water from the aubergines and the parmigiana will be better. Leave the strainer to drain the water, putting a weight on the aubergines (6), for at least five hours. After this time, squeeze the aubergines with your hands, t have the best Parmigiana.
  3. Take the onion, peel it (7) and then chop it finely (8). Leave it aside in a saucer (9).
  4. Pour five tablespoons of extra virgin olive oil (10) and let it heat. Then add the chopped onion (11) and fry it before adding the tomato sauce (12).
  5. Mix well (13), and adjust salt (14). Then cover with a lid (15) and cook for about 1 hour.
  6. When the aubergines have expelled the water, dry them with a twist. Fill a large pan with sunflower oil (16) and heat well, before adding the aubergines to fry (17) for three minutes. Then turn the aubergines (18) and fry for another three minutes.
  7. Once the first slices are ready, put them to dry on a kitchen paper (19) placed on a plate and fry the other slices until they are finished. Then take the mozzarella and chop it (20) finely. Leave everything apart (21) in a bowl.
  8. Grate the Parmesan cheese (22) and start making the layers for the Parmigiana. Make a first layer of aubergine slices (23) in a baking tray, and then cover it with tomato sauce (24).
  9. Then sprinkle well with the chopped mozzarella (25) and with the grated Parmesan (26). Then start making a layer of aubergine slices (27).
  10. Once more, cover with tomato sauce (28), mozzarella (29) and grated Parmesan cheese (30). Make more layers until the aubergines are finished.
  11. When you have finished the layers, bake in preheated oven at 200° C (31) for about 30/40 minutes, until it smell good and the surface of the Parmigiana will be a little golden. Remove from the oven (32) and serve (33) if you want to eat it hot, otherwise let it rest before consuming it.
Recipe Notes

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