Pairs well with Eggplant Parmigiana
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Eggplant Parmigiana
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A classic Italian dish featuring layers of fried eggplant, tomato sauce, mozzarella, and Parmesan cheese.
01:10:00 total
Serves 6
medium
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Ingredients
- Eggplants - 2 kilos (about five medium-sized)
- Onion - 1/2 (half, chopped)
- Carrot - 1 (chopped)
- Italian peeled tomatoes - watch the video to see (three small tins)
- Fresh mozzarella - 500g
- Pecorino cheese - watch the video to see
- Fresh basil - watch the video to see
- Flour - watch the video to see (for coating eggplants)
- Extra virgin olive oil - 5 teaspoons
- Sunflower oil - watch the video to see (for frying eggplants)
- Salt - to taste
- Pepper - to taste
Instructions
- Prepare Eggplants: Slice eggplants, salt, and press to remove bitterness.
- Make Tomato Sauce: Blend onion and carrot, sauté with olive oil, add tomatoes, and simmer.
- Fry Eggplants: Coat eggplant slices in flour and fry until golden.
- Assemble Dish: Layer fried eggplants, tomato sauce, mozzarella, and Pecorino in a baking dish.
- Bake: Bake at 180°C for 40 minutes, adding Pecorino cheese in the last 10 minutes.
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