Milinciani a la parmigiana
Instructions
IE: Eggplant parmigiana.
The name of this food comes from the tribute for cheese in Parma, which has always welcomed in Sicilian cuisine, but also a humorous juxtaposition alla parmigiana, as anciently it was called in Sicily the current Wicker demijohn, dressed, where storing fine wine: to say that with this food you had to keep on hand the faithful parmigiana.
Since both satisfy us explanations, we will prepare the parmigiana di melanzane beginning to deprive of the petiole excellent coming from India and badingian, for the truth, first met in Naples (Kingdom of the two Sicilies), then cut, lengthwise, sliced about two inches that will drain with salt on a sieve, in order to lose their bitter water.
Fry the slices in abundant oil, and then put them to drain, salt them.
Fry the onion, finely sliced.
Place on a baking tray oiled half of the fries, which are covered with onion, tomato sauce, basil leaves and half the grated Parmesan.
Cover with the remaining Eggplant and finish with the remaining Parmesan and a thin layer of tomato sauce.
Halfway through the cooking, oven, decorate with a nutshell of mozzarella and eggs made to stop fresh basil leaves.
Ingredients and dosing for 4 persons
- 1000 g of eggplant
- 200 g of onion
- 150 g of tomato sauce
- 150 g of grated parmesan cheese
- Some of leaves fresh basil
- 50 g of mozzarella
- 2 hardboiled eggs in a nutshell to decorate
- Olive oil
- Salt
- Pepper