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South Italian Cuisine With Marialaura: Parmigiana (Eggplant Parmigiana)

South Italian cuisine with Marialaura: Parmigiana (Eggplant parmigiana)

Serving 4-6

INGREDIENTS:

1 garlic clove
3 large eggplants
3 cans chopped tomatoes
1 bunch fresh basil leaves, chiffonade
2 balls (of 125 gr) fresh mozzarella
ca 100 gr freshly grated Parmigiano-Reggiano
2 boiled egg
1 pack ham
1 handful fresh bread crumbs
extra-virgin olive oil
sunflower oil
salt and pepper

PREPARATIONS:

  • Slice the garlic very small and put it in a bowl with olive oil and salt;
  • Slice the eggplants and put them under salt for minimum 20 min.;
  • Wash well the eggplants and dry each slice with paper towels;
  • Fry the eggplants slices in sunflower oil;
  • Slice mozzarella, ham, boiled eggs and wash and dry and cut the basil leaves;
  • Put all the cooked ingredients together in the oven pan in layers. Use bread crumbs if there is too much liquid.
  • Set the oven to 180 °C and cook for 20 min.

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