La Parmigiana
calories: high
category: vegetables
cost: medium
difficulty: medium
preparation time: 120
Ingredients
Eggplants 800 gr.
Mozzarella cheese 300 gr.
Tomatoes 500 gr.
Onions 1
Parmesan cheese 100 gr.
Egg whites 2
Extra virgin olive oil as required for frying
Basil a bunch
Salt to taste
Pepper to taste
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Wine Tips
for your meals
Mozzarella cheese 300 gr.
Tomatoes 500 gr.
Onions 1
Parmesan cheese 100 gr.
Egg whites 2
Extra virgin olive oil as required for frying
Basil a bunch
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Peel the eggplants and cut them into 4 mm. slices lengthwise. Put them into a deep dish in layers and salt each layer. Put a weight on top and leave them for half an hour. Rinse the eggplant slices and dry them. Whip the egg whites and put the slices in them to avoid them from absorbing the frying oil.
Fry the eggplant slices in plenty of hot oil and drain them on kitchen paper. In the meantime, slice the onion and brown it. Add the tomatoes and the basil and cook on a high heat for 10 minutes. Cover the bottom of an oven dish with a layer of the sauce, sprinkle with a little Parmesan cheese and arrange some eggplant slices on top.
Slice the Mozzarella cheese and lay some of them over the slices. Continue in the same way with all the layers until you have used up all the ingredients. Put the oven dish into a preheated oven at 180° C. for 55 minutes. Then increase the temperature to 200° C. for a further 10 minutes to brown the top. The Chef's tips We suggest you drink a white wine such as Colli Albani with your dish. Curiosity Eggplants are very versatile vegetables as they appear in many guises ranging from first to last courses. You can however try this same type of recipe with zucchini, Scamorza cheese and fresh tomatoes.
Fry the eggplant slices in plenty of hot oil and drain them on kitchen paper. In the meantime, slice the onion and brown it. Add the tomatoes and the basil and cook on a high heat for 10 minutes. Cover the bottom of an oven dish with a layer of the sauce, sprinkle with a little Parmesan cheese and arrange some eggplant slices on top.
Slice the Mozzarella cheese and lay some of them over the slices. Continue in the same way with all the layers until you have used up all the ingredients. Put the oven dish into a preheated oven at 180° C. for 55 minutes. Then increase the temperature to 200° C. for a further 10 minutes to brown the top.
