Cooking with the Countess - Eggplant parmigiana

A visitor to Alto Adige from the South

Ingredients for 4 servings:
2 oblong eggplants /// ½ kg ripe tomatoes (or a large can of pelati) /// 1 large yellow onion /// approx. 1/16 l La Rose /// 2 packs fior di latte mozzarella /// plenty of olive oil /// grated parmesan cheese /// fresh basil leaves /// salt, pepper, 1 tsp sugar, dried basil and oregano

· Cut the eggplants into 1 cm thick slices and sprinkle lightly with coarse salt.
· After about half an hour, dab the slices with kitchen paper, and fry in oil until golden brown and soft.
· At the same time make a spicy sauce of onion, tomato, sugar and dried herbs and allow to simmer. Add salt and pepper to taste and a dash of rosé.
· Slice the fior di latte mozzarella.
· Place a layer of eggplant slices in a shallow casserole dish, pour on tomato sauce, add basil leaves and then mozzarella. Repeat the stacking until the ingredients are used up.
· Finish with a loose layer of mozzarella. Sprinkle with parmesan and drizzle with olive oil.
· Bake in a fan oven at 200°C for about 30 minutes.
· Serve lukewarm with baguette or penne. \\\

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