In: All Recipes recipes1 August 2007
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Eggplant Parmigiana is a typical Neapolitan recipe, even if by now quite common, with some variants, all over southern Italy.
Eggplant Parmigiana is THE Parmigiana, but we also make Parmigiana with different vegetables, like courgette (zucchini) or bell peppers, just slightly overlapping the slices like the louvers in a window shutter, making layers alternated with other ingredients.
Somebody uses to fry eggplants after passing them in a beated egg. Somebody else prefers a more dietetic variant, with grilled eggplants. I’ve tasted different recipes, and even if I liked them all, none beats this one! But, of course, it’s just a matter of taste 😉 I’ll leave you to the recipe, as we make it at my home: if you try it, let me know your opinion!

Ingredients for 4 servings: purchase Naltrexone
1 Kg of eggplants treatment of mania
500 ml of tomato purée (passata)
50 g of parmesan cheese, grated
300 g of mozzarella cheese
1 egg
basil
buy Cytotec salt
extra-virgin olive oil

Preparation Time: 45 min.
Baking Time: 30 min.
Total TIme: 1 hour and 15 min. + 30 min. to prepare the eggplants

How to make Eggplant “Parmigiana”

Make a light sauce with the tomato purée, seasoning with extra-virgin olive oil, salt and basil.
Wash the eggplants and peel them off.

Slice the eggplants lengthwise (about 3 mm every slice), put them in a large colander, putting some coarse salt between the layers. Put a load over it and leave in the sink to make their water pour out.

After about 30 minutes, give them a wash, and squeeze them gently.


Fry the eggplant in hot oil until they will be golden on both sides.

Slightly beat the egg, and put it on the eggplants, stirring gently, so that they will bound a little.

Spread the bottom of an oven pan with some sauce, then place on it a few eggplant slices, in one layer but slightly overlapped. Add some sauce.

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Spread with some sliced mozzarella, then cover with some spoonful of sauce, and sprinkle some parmesan.

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Cover with another layer of eggplants.

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Finish it with some sauce, and sprinkle with plenty of permesan.

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Bake in oven at 180°C for 30 minutes, or until its surfice will be nicely browned.

Let your Eggplant “Parmigiana” cool down before serving it.
parmigiana di melanzane

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