Parmigiana
Cuisine: Italian
Author: Maria Kalenska
Prep time: 2 hrs
Cook time: 30 mins
Total time: 2 hrs 30 mins


Ingredients
  • 2 medium aubergines
  • 400 g canned peeled tomatoes
  • ½ bunch of fresh basil, finely chopped, or 2 tbsp dry basil
  • ½ onion, peeled, finely chopped
  • 150 ml olive oil
  • 50 g parmesan, grated
  • 200 g mozzarella, thinly sliced
  • ½ tsp sugar
  • freshly ground black pepper
  • salt
Cooking method
  1. Cut the aubergines into ½ cm slices, put in a colander, sprinkle with salt and leave for 1 hour to let the juice out.
  2. Heat olive oil in a saucepan and fry the onions over medium heat until golden brown. Increase heat to high, add tomatoes, salt, pepper, sugar and, stirring constantly, cook for 15 minutes. Add basil and cook for another 5 minutes. Remove sauce from heat.
  3. Heat the oven to 180°C. Dry the aubergines with kitchen paper. Heat olive oil in a frying pan over high heat and fry the aubergines on both sides until golden brown. Place the egg aubergines plants on a kitchen paper to remove the excess oil.
  4. Pour some of the tomato sauce on the bottom of the baking dish, lay out a layer of aubergines, sprinkle with parmesan, put a few pieces of mozzarella on top. Repeat layers until the form is full, so that the last layer is tomato sauce. Bake in the oven for 30 minutes.
My tips and tricks
Aubergines are like a sponge: they have a porous structure. When you fry them, they absorb a lot of oil. To avoid this, you can fry the aubergines without pouring oil into the pan, but spray them with it before frying. Or you can use a grill pan. Oh, and by the way, Parmigiana is delicious hot as well as cold.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/parmigiana/