Parmigiana di melanzane 2015

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Inserita da: Chef
Inserita:  Chef Famosi
Pagine viste:  2405 Visite
Tempo Preparazione:  40 minuti
Tempo cottura:  20 minuti

Altre informazioni

Portata: antipasti
Tipo Cucina: Tradizione Italiana

Ingredienti

 

 

Serves 8 -12 (it depends upon you serve it as an antipasto or a main course)

Ingredients

4 large eggplants 
Plain flour for coating
4 eggs
Olive oil
300g Buffalo Mozzarella PDO or Fior di Latte cheese, sliced
100g Grana Padano PDO cheese, freshly grated
Salt and pepper 

SAUCE

4 table spoon olive oil
1 garlic clove, chopped
1 1/2 x 800g (1 3/4 lb) cans peeled plum tomatoes, chopped in the can
10 fresh basil

 

Indicazioni

METHOD

1.      Slice the eggplants 1cm thick. Dust the slices on both sides with flour. Beat the eggs, season with salt, and dip in it the floured eggplant slices.

2.      Fry the eggplant slices in the hot olive oil (180C) until brown on both sides, remove and drain. Change the olive oil after frying 2 or 3 batches of eggplants.

3.      Make the Tomato sauce.  Heat the olive oil in a large pot over medium heat. Add the garlic and cook until the garlic is gold. Add the tomatoes and stir until the sauce begins to boil. Lower the heat, keep the sauce boiling and cook for 20 minutes, stirring to prevent the sauce on the bottom of the pot from burning.  Salt and pepper to taste. When the sauce is cooked add the basil

4.      Preheat the oven to 200 C/ 400 F/ Gas 6.

5.      Prepare the Parmigiana for the oven. Put two or three spoonfuls of tomato sauce in the bottom of a large ovenproof dish, arrange a first layer of the eggplant slices. Cover the eggplants with some fior di latte or buffalo mozzarella, add a few tablespoons of tomato sauce on the fresh cheese and sprinkle it with Grana Padano. Arrange another layer of eggplant slices, in the opposite direction to the previous layer, cover with fior di latte or mozzarella, tomato sauce and Grana Padano. Continue with layers until you get to the top of the ovenproof dish. The final layer must be of tomato sauce, small pieces of fior di latte and abundant Grana Padano.

Bake in the preheated oven for 25-30 minutes. Leave the dish to sit for 30 minutes at least before serving. Parmigiana can be served also lukewarm.

2.      Fry the eggplant slices in the hot olive oil (180C) until brown on both sides, remove and drain. Change the olive oil after frying 2 or 3 batches of eggplants.

3.      Make the Tomato sauce.  Heat the olive oil in a large pot over medium heat. Add the garlic and cook until the garlic is gold. Add the tomatoes and stir until the sauce begins to boil. Lower the heat, keep the sauce boiling and cook for 20 minutes, stirring to prevent the sauce on the bottom of the pot from burning.  Salt and pepper to taste. When the sauce is cooked add the basil

4.      Preheat the oven to 200 C/ 400 F/ Gas 6.

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