02 eggplant parmigiana

05263 MELANZANE ALLA PARMIGIANA INGREDIENTS for 4 PEOPLE 1 kg of Eggplant, 1 kg of ripe tomatoes, abundant oil, an onion, a clove of garlic, salt and pepper, mozzarella, grated Parmesan cheese.

Cut into slices the eggplant, salt them and place them in layers on a chopping board.

Cover with a plate and put a weight on top.

Let them so for two hours so that lose all their bitter water.

Meanwhile scalded tomatoes in boiling water, then Peel, slice in half, liberateli from the seeds and puree through a sieve.

Fire place a pan with 4 tablespoons of olive oil, the onion and garlic finely chopped: FRY for a few minutes, add the tomatoes, add salt and pepper and leave the pan on the heat until the sauce is slightly thickened.

Dry the aubergines with a cloth, then let them Brown in plenty of hot oil.

Cut the mozzarella into slices.

Place at the bottom of a baking dish a light coating of gravy, lay over some Aubergine slices, cover with another layer of sauce and sprinkle with plenty of grated Parmesan.

You now have a layer of mozzarella, another of Eggplant, then sauce, parmesan and mozzarella.

Continue to alternate the ingredients until they are exhausted.

Finish with a layer of Eggplant covered with tomato sauce and grated Parmesan very abundant.

Place in the oven to bake for 30 minutes, then let cool and serve in the same dish.