Modern eggplant Parmigiana recipe – Italian Cuisine

Modern eggplant Parmigiana recipe


  • 1 kg fiordilatte mozzarella
  • 1 kg long purple eggplants
  • 900 g perini tomatoes
  • 25 g peeled almonds
  • 15 g Grana Padano Dop
  • 3 slices of sandwich bread
  • basil
  • extra virgin olive oil
  • salt

For the modern eggplant parmigiana recipe, cut the mozzarella into 3-4 mm thick slices and spread them on a tray lined with kitchen paper; let them rest for at least 2 hours, so that they lose the excess liquid. Slice the aubergines into 2-3 mm thick slices and cook them in a hot pan, with a pinch of salt on the bottom, for about 2 minutes per side. Peel the tomatoes and cut them
round slices (3-4 mm).
Arrange the Parmesan in a round baking dish (diameter 29 cm) alternating the slices of mozzarella, tomato
and eggplant by placing them vertically along the perimeter of the mold. Create three concentric rings, holding
the smaller tomato and eggplant slices for the center. Remove the pancarré crust, cut it into small pieces and blend it together with 15 g of basil leaves, almonds, a tablespoon of oil and grated parmesan. Sprinkle the Parmigiana with this aromatic mince and bake it for about 15-20 minutes at 180 ° C.

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