This is my recipe for an authentic south of Italy's Parmigiana di Melanzane (Aubergine Parmigiana or Eggplant Parmesan). Very easy and tasty. It's a summer dish but I love to make it anytime. The secret of Aubergine Parmigiana is to make it a day ahead, and let it rest overnight in the fridge. The day after, get ready to enjoy a piece of heaven. ✌🏼👽
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Serves 6:
1.5 kg Aubergines
400 gr Tomato Passata
400 gr Mozzarella
200 gr Parmesan Cheese
100 gr Flour
1 Garlic Clove
1 Lt Sunflower Oil
Basil
Salt & Pepper
Coarse Sea Salt
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Music by Soni Ventorum Wind Quintet is licensed under a Attribution-ShareAlike 3.0 International License. creativecommons....
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3 окт 2024
