Parmigiana Di Melanzane Della Nonna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 eggplant (s)
- 4 medium egg (s)
- 200 g parmesan cheese
- 100 g flour
- 200 g cooked ham
- 200 g mozzarella, rated
- 2 cans tomato (s), chunky
- 2 tablespoon, heaped tomato paste
- 2 dl broth
- 1 small onion (s), chopped
- 2 cloves garlic, chopped
- salt and pepper
- some oregano
- oil
Print Recipe
Pin Recipe Instructions
- Cut the eggplant in about 1 cm. Cut thick slices, if you want you can salt and drain the slices, I haven`t done that for a long time.
- In the meantime, beat the eggs well with half of the parmesan.
- Let the oil get hot in a frying pan. Turn the eggplant first in the flour and then in the egg mixture. Fry in the oil until golden brown and then let cool down.
- Fry the onions and garlic in a little butter until translucent, add the tomato paste and deglaze with the broth, add the canned tomatoes and reduce a little, season with oregano, salt and pepper.
- First spread a little tomato sauce in a medium baking dish. Cover with aubergines, then first spread some ham and then mozzarella. Pour a little tomato sauce over them. Continue like this until everything is used up and finish with tomato sauce and mozzarella. Scatter the rest of the parmesan on top.
- Bake in an oven preheated to 200 degrees for 50 minutes. Take the casserole out of the oven and let it rest a little before serving.
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