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Step by Step
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Preparation of eggplant parmigiana
1) Take the eggplant, lavale, worldly and cut into slices about 1/2 centimeter thick along the length. Put them in a colander, in layers, with a little coarse salt, between one layer and another, then let them "drain" for 1 hour, until they have lost the vegetable water: squeeze well, rinse and dry .
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3) Fry the aubergines for the parmigiana, a few at a time, in abundance fry oil very hot, let them brown on both sides and gradually laying them on absorbent kitchen paper without overlapping them.
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6) Continue the layers until all the ingredients are used up, making the last layer with eggplant: cover them with the tomato sauce without eggs.
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Recommended grape variety Eggplant parmigiana
Merlot
- We talk about Merlot until 1700. This black grape variety – so called because the blackbird prefers its berries – is the ideal accompaniment to our recipe, the famous ones Eggplant Parmesan. Merlot is French, originating in the Gironde and in particular in the Bordeaux area from which some of the most prestigious wines in the world are born. In Italy this vine has found ideal conditions in Friuli, Trentino and Veneto. The alcohol content is 11.5 degrees and should be served at a temperature of 14 – 16 degrees. Merlot is reminiscent of red currant and cherry fruits sometimes with herbaceous tones, it is soft and velvety on the palate with a long aftertaste. Generally these wines should be drunk even 4 years after bottling.
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Recommended by Helmut Koecher
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