How to make eggplant parmigiana: take part in our challenge – Italian Cuisine


Take part in the challenge #LaRicettaCheUnisce: watch the tutorial step by step to prepare a perfect eggplant parmigiana!

Our challenge #LaRicettaCheUnisce has crossed all of Italy with the most delicious recipes of all: carbonara, pizza, tiramisu and mozzarella in a carriage. Now the time has come to feel closer by cooking another great classic together, the eggplant parmigiana.

#LaRicettaCheUnisce: how to participate

The challenge is to prepare a dish and share it on Instagram with the hashtag #laricettacheunisce tagging @lacucinaitaliana and your friends that you want to involve in this challenge. The aim is to imagine us all sitting at the same long table to eat the same dish together prepared with love, but also with a little spirit of adaptation. Yes to experiments, recovery ingredients and variations. This week it's the turn of the eggplant parmigiana, traditional or innovative, fried or baked: follow our tutorial to find out how to make the classic eggplant parmesan.

How to make eggplant parmigiana: the tutorial

Ingredients

4 long eggplants
800 g fresh tomato sauce
500 g mozzarella
an onion
Parmesan Cheese
basil
flour
peanut oil
extra virgin olive oil
sugar
salt and coarse

Method

For the classic eggplant parmesan recipe, let's start with the tomato sauce: peel the onion, slice it and fry it in a saucepan with a drizzle of extra virgin olive oil for 2-3 minutes, then add the tomato, a pinch of fine salt and sugar . Add a dozen chopped basil leaves and cook over low heat for about 40 minutes.

Once you have sprouted them, cut the aubergines lengthwise into 4-5 mm thick slices. Arrange the slices of aubergine in layers in a colander, salt them with coarse salt and place a weight on them: dishes are also fine. Let them drain for 30 minutes, then dry them on kitchen paper, removing the salt.

Pass the aubergines in the flour and fry them in hot peanut oil for 6-7 minutes, turning them upside down halfway through cooking. Drain the aubergines on kitchen paper and dab them lightly with other paper to remove excess oil.

Brush the bottom of a pan with a little extra virgin olive oil (25 × 20 cm, h 6 cm) and spread the aubergines slightly overlapping each other, then cover them with part of the tomato sauce.

Spread some chopped basil leaves on the sauce, 2-3 shredded mozzarella slices and a generous grated Parmigiano Reggiano. Continue with the layers until the end of the ingredients, then bake at 180 ° C for 35-40 minutes. Remove from the oven and let cool before serving.

Photographs: Beatrice Prada

This recipe has already been read 215 times!

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