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Number of people

3 eggplants

50 cl of tomato sauce (or 500 g of peeled tomatoes to mix)

3 mozzarella

200 g Parmesan cheese

6 eggs

350 g flour

1/2 l frying oil

90 g cooked ham

1 pinch of salt

3 basil leaves

1 onion

4 tablespoons of olive oil

Preparation: 3 hrs
Cooking time: 40 min
Step 1
Peel the aubergines and cut them lengthwise into half-centimetre slices.
Step 2
Spray the slices of fine salt and let them drain for 2 hours.
Step 3
Squeeze them and dry them gently with paper towel and start heating the frying oil over medium heat in a large frying pan.
Step 4
Prepare 2 containers with flour and broken eggs respectively with a pinch of salt per egg.
Step 5
Dip the eggplant slices in the flour and then in the eggs and fry them (not plungingly!) in the oil, turning it over as soon as they become golden.
Step 6
Pour the olive oil into a saucepan and heat it, adding the peeled and chopped onion halfway through and shortly after the tomato sauce.
Step 7
Add salt (not too much considering the salt retained in the aubergines), add the basil leaves and cook 15 min over medium heat.
Step 8
Turn on your oven at 220°C (thermostat 7).
Step 9
Pour a thin layer of tomato sauce into a deep baking dish and spread the eggplant slices over it like lasagna.
Step 10
Make a layer of mozzarella, ham, parmesan and tomato sauce.
Step 11
Repeat with the eggplant slices and continue until the ingredients run out.
Step 12
On the last layer of eggplant, add ham and cover with parmesan cheese and abundant sauce.
Step 13
Cover the dish with aluminum and bake for 20 minutes, then remove the aluminum and leave another 20 minutes under the grill (220°-250°).
Step 14
Enjoy your meal!
Author's note
A real recipe for Parmigiana!

I add my grain of salt

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