Parmigiana di Melanzane

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Parmigiana di melanzane

Parmigiana di Melanzane

Ingredients – Serves 4

Use a baking dish approx 20x15cm

For the Sauce


Cut the aubergines into slices. about 1 cm thick, sprinkle them with salt and leave on one side for half an hour. After this time, wash and dry the slices with some kitchen paper.

Coat them in the flour and fry them in a deep pan with olive oil on a medium heat until golden.

Rest them on kitchen paper to absorb the excess oil. Set aside.

In a separate pan, fry the garlic in olive oil for 2min. Add the tomato passata and simmer very gently. Adjust salt to your taste.

In your baking dish, pour in a layer of tomato sauce, sprinkle a little oregano and plenty of shredded basil leaves, black pepper and sea salt. Then add a layer of aubergines.

Cover the aubergines with a layer of mozzarella, spoon a little tomato sauce on the cheese and sprinkle with plenty of Parmesan.

Repeat the process until it’s finished and you end up with a layer of tomato, mozzarella and Parmesan. Sprinkle with a little extra virgin olive oil. Place in oven and bake for 40min.

Serve once cooled down a little.

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