Parmigiana is a traditional Neapolitan recipe. It is mainly prepared with aubergines. It is a rich, tasty and often oily gratin, the vegetables are fried. To make your dish less greasy while remaining tasty I invite you to apply my infallible advice. Your parmigiana will be delicious and everyone will be able to enjoy it without feeling guilty, even those on a diet. This dish is a staple of Italian cuisine. The original recipe has been handed down from generation to generation and although numerous variations have been created, it is important to always follow the basic principles of preparation. It’s not enough to just respect the ingredients. Each step requires a certain precision to make your recipe to perfection. With my makeup, no one will notice the difference. Your dish will be as delicious as the original parmigiana. Can’t wait to discover my secret and amaze everyone? Read on and join me in the kitchen soon!
Portion of aubergine parmigiana
Preparation: 20 minutes
Cooking: approximately 40 minutes
Servings: 4
ingredients
2 mozzarella
120 g grated parmesan
1 onion
2 eggs
Tomato sauce
4 long aubergines
Fresh basil
Peanut oil
Olive oil
Pepper
Salt
Flour
Preparation
How to make parmigiana?
First wash the aubergines and remove the ends.
Cut them into thin slices and salt them.
Let them rest for an hour to eliminate the vegetation water.
Beat the eggs in a bowl, adding a drizzle of olive oil, a pinch of salt and pepper.
Put some flour on a plate.
Next, heat plenty of peanut oil in a pan or saucepan with high sides.
Time to get back to your eggplants.
Eliminate any liquid they have released and pat them dry with absorbent paper.
Dip the aubergine slices one by one into the eggs, then into the flour.
Then fry them in boiling oil, making them golden on both sides.
They should become crispy.
Once the aubergines are cooked, drain them with a slotted spoon and place them on absorbent paper to remove excess frying oil.
Leave them aside and prepare the sauce.
To do this, peel and slice the onion.
Brown it in a pan with a drizzle of oil.
Add the tomato sauce and cook for a quarter of an hour.
It’s time to preheat the oven to 220°C.
Take a baking dish and alternate the aubergines, tomato sauce and mozzarella, arranging them in layers.
Finish with the grated parmesan and put your parmigiana in the oven for a quarter of an hour.