Eggplant parmigiana with hard-boiled eggs and sausage

2_05212 EGGPLANT PARMIGIANA with HARD-BOILED EGGS and sausage INGREDIENTS for 6 PEOPLE 1, 6 kg of aubergines, 500 ml peanut oil, 500 g of tomato sauce, a tablespoon of chopped onions, 3 tablespoons olive oil, 5 eggs, 60 g Neapolitan sausage, fennel dry 6 tablespoons grated Parmesan cheese, 300 g of mozzarella, 4 sprigs of basil, 3-4 teaspoons of coarse salt, fine salt.

-To do in advance even a few hours Wash eggplants, dry and cut into round slices the thickness of 1/2 cm (discard the ends and use them, cut into cubes and rosolatele in pan with oil, garlic and parsley, to complete a tomato sauce for pasta).

Arrange the slices in layers in a colander, sprinkling each layer with salt.

Place a weight layers: you can use a bowl filled with water.

Let rest an hour so that the Eggplant lose their bitter water.

Then wash and dry them very well.

Pour 1/2 l of peanut oil in a large skillet, preferably nonstick (for a more flavorful preparation used olive oil).

Heat oil without smoking: it must be warm but not hot, otherwise the eggplants become dry and dark.

Bake the Eggplant slices, three times, until they are soft and Golden, with two forks turned halfway through the cooking (8 minutes).

Raised the slices with forks.

Fatele well drained and appoggiatele on paper towels.

Heat 3 tablespoons of olive oil in a pan and saucepan 1 minute a tablespoon of minced onion, stirring with a wooden spoon.

Add 500 g of passed and a sprig of Basil.

Add salt and cook fresh focus 25 minutes, covering the pan with a lid, but leaving a window to let out the steam.

Then remove the sprig of Basil.

-To do in advance of a few hours while the sauce cooks Put 3 eggs in a pan, cover with cold water.

Hard boil the eggs boil 8 minutes from water.

Raffreddatele in cold water, Peel, cut into slices.

Peel the sausage and cut it into thin slices.

3 sprigs Basil clean with damp paper towels.

Break the leaves of 2 sprigs with their hands.

Cut the mozzarella cheese into thin slices.

Break 2 eggs in a bowl, add a pizzzico of salt and beat them with a fork or small whisk by hand.

Sprinkle a baking sheet with 2/3 tablespoons tomato sauce, spread in a thin layer and smooth with the back of a spoon.

Lie down on one layer of Eggplant slices, season with tomato sauce, parmesan cheese, basil, washers, hard-boiled eggs, sausage, mozzarella and a bit of beaten egg.

Continue in the same way until exhaustion ingredients, ending with a layer of Eggplant, a little salsa, beaten eggs and remaining Parmesan.

Bake at 170° and Cook 20 minutes.

Sprinkle the surface of preparation with the remaining mozzarella.

Continue cooking for 10 minutes, after having raised the temperature to 200° when cooked, remove from oven, let cool, garnish with Basil sprigs and serve.

To REMEMBER this preparation is excellent eaten cold (no fridge).

You can prepare it the day before, cover it with plastic and keep it in the refrigerator until 30-40 minutes before serving.

If used as a side dish preparation remove the eggs and sausage.

If you don't like the taste, you can replace the Neapolitan sausage with diced cooked ham.

LIGHT VARIATIONS (176 calories) did not fry the eggplant, but grigliatele on a plate from oven, lightly greased them with olive oil, 4 minutes per side.

Half the Parmesan, mozzarella used light and remove eggs and sausage.

Prepare the tomato and onion sauce, without oil.

Do not add the beaten eggs.

SUPER before you fry the eggplant, flour them, put them in beaten egg and bread crumbs.

Instead of using tomato sauce, use 300 g meat ragù alla bolognese, diluted with a few tablespoons of milk or cream.

Do not add hard boiled eggs and sausage.

Served as a main course.

OTHERWISE you can prepare the parmigiana with courgettes, cut using 2 kg and vertical slices, without peeling them.

Do not keep them in salt.

Fry the peanut oil 3 minutes pears.

Supplemented only with tomato sauce, parmesan and mozzarella.

It's a great side dish for roasted white meats.