Eggplant Parmigiana classic recipe with variants for not frying Eggplant Parmigiana 

Eggplant Parmigiana classic recipe with variants for not frying Eggplant Parmigiana
The Things I Use ... https: //rapanelloelasuacucina.blogspot.com/2020/08/il-negozio-di-rapanello.html
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Eggplant Parmigiana classic recipe with variants for not frying Eggplant Parmigiana
for 4 people
Ingredients
4 large eggplants
500 grams of tomato sauce
1 onion 1 garlic olive oil salt pepper
basil
fry oil
Parmesan cheese
Mozzarella cheese
to make the eggplant parmigiana
Cook the tomato sauce.
Garlic, onion and oil in a saucepan, add the tomato and a little water, cook for an hour, add salt and pepper, when cooked, add plenty of basil.
Cut the aubergines into slices, fry them in plenty of oil.
You can also make them in the oven with a little Parmesan cheese on top.
When you have fried them, put them in the kitchen paper and dry them well.
Now make the layers of eggplant, tomato, cheese and mozzarella.
Bake at 180 ° 360 ° F for about 50 minutes.
eggplant parmigiana It must be well cooked, I recommend preparing the eggplant parmigiana in the evening for the next day or in the morning for the evening, they are better.
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