Eggplants Parmesan-Parmigiana di melanzane. Being a love of good food, I find impossible to unswer the question Whats your favorite dish, but If I had to choose, my unswer would probably be Parmigiana di melanzana and in the specific the Parmigiana that my mum makes, the best ever! Well here there is my way to make it trying to make so unique and special like my mum. Lets see how to make this scrumptious dish that just need several steps but its overall really simple to make it. Ingredients: 4 large eggplants, mozzarella cheese ( preferably fresh), 3 oz of grated parmigiano cheese, basil leaves, salt, 1 can (8 oz) of tomato puree (preferably Mutti brand), extra vergine olive oil for the sauce, extra vergine olive oil or vegetable oil for frying the eggplants. Directions. Cut the eggplants into thin slices. Now you should splurge them from the excess of liquid; sprinkle the eggplants slices with salt, and then lay them in a colander laid on top of a plate. Cover the slices with a small plate on which you should place something heavy like a can of peeled tomato. This will help to press the liquid out the eggplants. After 30 min, wash the slices under cold water and squeeze them gently. Fry the eggplants slices in batches over moderate heat until they are golden brown on the outside and tender inside. As each batch is done, drain and set on kitchen paper to drain the excess of oil. Prepare a very light tomato sauce combining a couple of spoon of extra virgin olive oil and the tomato puree and salt. Simmer, stirring occasionally, until the sauce thicken, for about 15 min. When almost done add a couple of basil leaves. Take a large mozzarella and slice it. Time to assemble your. Parmigiana. In a bake and serve pan, place a layer of the cooked tomato sauce, a layer of the fried eggplant slices, then again a layer of tomato sauce, mozzarella slices, tomato sauce, basil leaves, and lots of grated parmigiano cheese ( you can have it ready or grate it as you assemble the dish); then add another layer of eggplants and continue until you have used up all your ingredients. End with tomato sauce and lots of grated parmigiano ( dont put mozzarella on the top since it will brown too quickly in the oven and burn). Bake in the hot oven ( 400F, 200C) for about 30 min, or until the top is a bit brown and crispy. Its completely fine if it looks even a bit burnt all around the edges! To some tastes, this is actually the best part! Now it comes the hardest step: you have to wait to eat your Parmigiana until its cool!!!!! It tastes best made ahead and reheated a bit before eating or at room temperature. I usually prepare mine early afternoon to have it ready for dinner. Please just resist or you will miss the full wonderful flavors! And I highly recommend to keep a portion to eat the day after!!! Enjoy! Buon appetito!
Posted on: Fri, 29 Aug 2014 16:16:56 +0000
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