Eggplant Alla Parmigiana
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 large eggplant (s)
- 2 kg tomato (s)
- 250 g mozzarella di Bufala
- 2 egg whites
- Vegetable broth, grained
- Ajvar, hotter
- 2 bunches basil, roughly chopped
- 4 stems parsley, finely chopped
- 150 g parmesan, freshly rated
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the aubergines lengthways into 3 to 4 mm thick slices. Place the slices in a deep bowl, sprinkle with salt and place a plate on top, weighted down with a weight. Let the eggplants sit for an hour, then rinse and pat dry with a paper towel.
- In the meantime, prepare the sauce: Scald the tomatoes briefly, drain, peel, cut in the middle and remove the seeds. Cut the pulp into small pieces, place in a saucepan and season with salt, pepper, ajvar, vegetable stock, about a third of the basil and the whole parsley. Let it boil until the sauce has thickened.
- Beat the egg white until stiff and dip the aubergine slices in it. Heat enough oil in a large pan and fry the aubergines in it, only adding a few at a time. Remove with a slotted spoon and drain on kitchen paper.
- Preheat the oven to 180 °. Drain the mozzarella and cut into slices.
- Pour some tomato sauce on the bottom of a baking dish. Put in a first layer of slightly overlapping eggplant slices, sprinkle with parmesan and top with mozzarella. Sprinkle with basil and pour in more tomato sauce. Repeat the process until all the ingredients have been used up, finishing with tomato sauce. Bake in the oven for an hour.
- 20 minutes before the end of the cooking time, increase the temperature to 200 ° and let the surface lightly gratin. Take the eggplants out of the oven and serve immediately.
- It also tastes good: baguette and a glass of white wine.
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