Melanzane alla parmigiana
Suggested material offered in store
Ingredients
5 large eggplants peeled and sliced into ¼ inch slices, lenghtwise.
2 tbsp fine salt
2 garlic cloves
6 basil leaves, washed and dried
1 jar of Stefano tomato-basil sauce or 1 liter homemade tomato sauce
3 tbsp olive oil
1 liter of vegetable or sunflower oil (for frying)
300 gr mozzarella coarsly grated (with Cuisipro grater)
300 gr parmesan, grated
300 gr bread crumbs
2 tbsp butter
Preparation
Eggplants:
Place slices on a stainless steel lasagna dish with grill. Sprinkle with fine salt.
Cover with parchement paper and put a weight on it.
Let stand for a minimum of 2 hours.
Place the eggplant slices on a dish towel to remove excess liquid.
Frying:
Prepare the pan for frying with vegetable or sunflower oil.
Brown the eggplants on each side.
Drain with a spatula and place on a paper towel to remove excess oil.
Sauce:
If you are using your homemade tomato sauce, brown the garlic in olive oil in a 24cm Julienne casserole.
Add your homemade sauce, the basil and a little bit of salt.
Simmer for 15 minutes.
If you are using Stefano's tomato basil sauce, simply heat it up before assembling.
Assembling:
Heat oven to 375F degrees
In an Emile Henry baking dish, spread the butter, add a ladle of sauce and breadcrumbs.
Layer eggplants.
Cover with the sauce, breadcrumbs, parmesan and mozzarella.
Alternate up to 3-4 layers.
Cover with foil and put in the middle of the oven for 20 minutes.
Uncover and continue cooking for 10-15 minutes.
One of our favourite!
Can be frozen
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