The method might look a little overwhelming at first but it is not.
Believe me it's worth the preparation time!
Ingredients
Eggplant 1.5 kg
Onions 2
Basil a few leaves
Parmesan cheese 150g
olive oil
coarse salt 100g
Salt to taste
Cheese (smoked) or mozzarella 500g
Garlic 1 clove
Tomatoes concentrate 2 tablespoons
Tomato puree' 1.4 lt
Method:
Let’s start with the tomato sauce
- In a pan pour some oil, and add the garlic and onion. Fry for a few minutes, then add the puree’ and the tomato paste dissolved in a little water, salt and pepper to taste and simmer until the sauce thickens
- When the sauce has thickened, add the basil leaves and turn off the heat. Cut the cheese into thin slices
- Wash and dry the eggplants and cut them into 1 inch thick slices lengthwise
- Arrange in layers in a large colander and sprinkle each layer with coarse salt.
- Let rest your eggplant slices for at least 1 hour, so that they release all the bitter liquid that produce. After an hour remove from the bowl, rinse thoroughly under running water and dry thoroughly.
- In a large skillet pour abundant oil, then fry the eggplant, a few at a time so as not to lower the temperature of the oil ; turn them from both sides then drain on a sheet of absorbent paper.
- Grease a 15x20 baking dish with oil with the aid of a brush from the kitchen and sprinkle the bottom with a little sauce
- Lay three slices of eggplant, a bit of sauce and grated Parmesan and a layer of sliced cheese
- Place another layer of eggplant and one of sauce, then again Parmesan, slices of cheese and start with a layer of eggplant.
- Continue until all ingredients are used, ending with eggplant. Cover with the remaining sauce and Parmesan cheese.
- Bake in preheated oven at 200 ° for 40 minutes (if ventilated at 180 ° for 30-35 minutes).
- Let it rest for some minutes and serve warm or cold!
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