#parmigiana #eggplants #incucinaconpaolina
Hello dear ones, how are you? today I propose the recipe for eggplant Parmigiana. A simple recipe which however requires small adjustments for a perfect result: the right thickness of the aubergines, a nice body of the tomato sauce which must be dosed in the right quantity and then the mozzarella which must not be watery. These are just some of the details for making a perfect aubergine parmigiana. Let me know if you also prepare it in this way or in which variant, because in the different regions of the Central South there are slightly different recipes for this traditional recipe of good Italian cuisine.
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Ingredients
🍆1.2 kg of aubergines
700 g of tomato
1 clove of garlic
1 small onion
basil
mozzarella 400 g
Parmesan 100 g
extra virgin olive oil and salt
📝Info and advice
↕ The thickness of the aubergine slices is about half a centimeter
🌡the frying oil must not be too hot, the ideal temperature is 180°C. The aubergines should be lightly browned, not too much.
🍅For the tomato sauce I used a mix of pureed cherry tomatoes and crushed peeled tomatoes. It must cook over low heat and be nice and thick.
‼ it is better to assemble the parmigiana when both the aubergines and the sauce have cooled
🍆the aubergine layers must be made in opposite directions so the parmigiana is more stable and compact when cut
👉Mozzarella should be drained well and before being used it is better to dry it to prevent it from releasing its milk
Once cooked, the parmigiana must rest for half an hour before being served. In this way it settles both in consistency and flavor
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9 май 2024
