Eggplants Parmesan

Appetizers | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Eggplants Parmesan

Ingredients

Melted Cheese - 8.8 oz
Grated Pecorino Pepato Cheese - 3.5 oz
Basil - 1 bunch
Wheat Flour - 2 tablespoons
Olive Oil - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Eggplants - 4 pieces
Tomatoes - 17.6 oz

Step by Step guide

Step 1

Slice the eggplants into thin long strips and place them in cold salted water. After 30 minutes, remove the eggplants from the water and gently squeeze them. Dredge in flour and fry until golden brown in olive oil. Place on paper towels to remove excess fat.

Step 2

Wash and dry the tomatoes and basil. Peel the tomatoes by placing them in boiling water for 30 seconds, then in cold water, and dice them into small cubes. Chop the basil leaves. Place the tomatoes and basil in a pot and simmer in their own juice, adding salt and pepper to taste, without any fat, until a homogeneous sauce is formed.

Step 3

Grease a baking dish with oil, pour a little sauce on the bottom. Layer a row of eggplant strips, cover with thin slices of mozzarella on top. Drizzle with sauce and sprinkle with grated Parmesan. Alternate layers until all ingredients are used up. The final layer: eggplants, sauce, layer of grated cheese. Bake in a preheated oven at 170–356°F for about 30 minutes.