A recipe rich in flavors and textures, for those who love the Parmgiana but also want more!
Put together two iconic dishes and you will get a third sublime: risotto and eggplant parmigiana, in one rice flan parmigiana racy and crunchy at the same time, to which no one will be able to say no. This dish is themeeting of two traditions culinary, the northern one with the rice, and the southern one with the parmigiana, triumph of fried eggplant and tomato sauce. A dish consumed the next day is even better.
How to choose rice and eggplant
To prepare the parmigiana rice flan you need a rice that it keeps cooking well and that it is rich in starch, because the final dish must have a fluid, not dry consistency. Carnaroli and Rome are two qualities of rice perfect for this preparation. As for the aubergines, choose the round lilac, with a soft, seedless pulp and a delicate flavor. With this variety you can do without purging the eggplant, they don't need it.
The recipe for the Parmesan rice flan
Ingredients
400 g risotto rice, 2 lilac round aubergines, 400 g tomato sauce, 300 g mozzarella, 150 g grated parmesan, vegetable broth, extra virgin olive oil, salt, fresh basil, 1 onion, a knob of butter.
Method
Heat the vegetable broth in a saucepan. Meanwhile, slice the onion and fry it in a pan with a drizzle of oil. When it is golden, add the rice and toast it. After a few minutes, add the broth, a little at a time, and cook the rice until it is al dente. At this point turn off. In another pan, cook the tomato puree in a drizzle of oil and when it is ready, add the basil leaves and add salt. Clean the aubergines, cut them into slices and fry them in a pan with lots of oil. Once fried, place them on a serving dish covered with baking paper, so that they lose excess oil. Take the mozzarella and slice them. Now prepare your parmesan rice flan. Pour the tomato sauce into the risotto and mix well. Add half the grated Parmesan and stir. In a buttered pan pour half the rice, add half the sliced mozzarella and finish with a few slices of fried eggplant. Cover again with rice, the remaining aubergine slices, the mozzarella and the leftover Parmesan. Turn on the static oven at 180 ° and cook the parmigiana rice flan for about 20 minutes. Three minutes before removing it from the oven, activate the grill function. Once out of the oven, let it cool for 10 minutes before serving.
In the tutorial some tips for a perfect dish
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