Eggplant parmigiana is a classic dish of Italian cuisine. In this video I show you how to prepare a simple but delicious version.
😋 DO YOU LIKE MY RECIPES? SUBSCRIBE ➡️ bit.ly/LaCucinadiSonia
🍳 PREPARATION 🍳
00:00 - To prepare the eggplant parmesan, cut the vegetables into even slices and let them drain off the liquids by sprinkling them with coarse salt and placing a weight on them for an hour.
02:01 - For the Parmesan sauce, finely chop an onion and sauté it in a saucepan with extra virgin olive oil. Add the tomato puree, season with salt and cook for about 10 minutes until the sauce thickens slightly. Turn off the heat, add chopped basil and set aside.
03:00 - After the hour of rest, rinse the aubergines quickly to remove the salt and dry them individually with a clean tea towel.
03:16 - To fry the aubergines, heat the vegetable oil up to 175°C and fry a couple of slices at a time, turning them with a fork or kitchen tongs until golden brown.
Gradually drain them on a sheet of absorbent paper, which you can layer by overlapping the vegetables.
04:03 - To compose the eggplant parmesan, spread a little extra virgin olive oil and a few tablespoons of sauce on the bottom of the pan. Then, evenly lay down a first layer of fried aubergines, covering them with sauce and grated caciocavallo. Repeat the operation in this order until all the ingredients are used up, arranging each layer perpendicular to the previous one. The last layer must be with sauce and caciocavallo.
06:15 - Cook the aubergine parmigiana in a preheated static oven at 200°C for about 30 minutes. After cooking, let the parmigiana rest for a few minutes before cutting and serving.
🍳 INGREDIENTS 🍳
Already cleaned aubergines 2 kg
Grated caciocavallo (provola or grated parmesan) 400 g
Tomato puree 1 l
Onion 1
Basil 1 sprig
Extra virgin olive oil 30 g
Salt to taste
Coarse salt to taste
For frying: peanut oil 2 l
Негізгі бет Тәжірибелік нұсқаулар және стиль EGGPLANT PARMIGIANA, easy and tasty, Sonia Peronaci
Пікірлер: 27