Today we present the recipe of the delicious eggplant parmigiana, in its most fresh and summer version
One of the protagonists of Neapolitan Sunday is the classic Eggplant Parmesan, one of the most delicious and most loved dishes by Neapolitans and others.
How can you resist the intense taste of aubergines enriched with a fresh tomato sauce and the unmistakable taste of the provola? Also, it would not be the real eggplant parmigiana without a lot of basil, a symbol of the freshness and goodness of the Neapolitan people!
Let's see it together prescription.
Ingredients
- 500 gr aubergines
- 200 ml about seed oil
- Salt and basil to taste
- 250 gr peeled tomatoes
- a clove of garlic
- a tablespoon of extra virgin olive oil
- 200 gr provola
- 100 gr parmesan
We fry the aubergines
First of all, after having washed and dried vegetables well, you should cut the aubergines into thin slices and fry them in plenty of boiling oil. As soon as the slices are well browned they will need to be placed on paper towels, which will be a great help to ensure that most of the oil absorbed by the eggplant is eliminated.
We prepare a fresh and fragrant sauce
On the side, we prepare a tomato sauce by heating a drizzle of olive oil in a saucepan, with the garlic clove and a pinch of salt. As soon as it is tightened by half, add a few well washed and dried basil leaves, better if broken with the hands so we avoid oxidizing.
We prepare the Parmigiana
It's time to make the parmigiana by placing the slices of eggplant in a baking pan, the provola (always sliced), the sauce and other basil leaves. We sprinkle everything with plenty of Parmesan cheese before proceeding with the other layers, until all the ingredients are finished.
It will not be left to put it for 15-20 minutes in the oven: this last and fast passage will help to mix all the flavors together and melt the cheeses used in the layering.
Notes from the cook
This is the fresh summer version of the eggplant parmigiana, the most classic version sees as protagonist, instead of tomato sauce, the tasty Neapolitan ragout, absolutely to taste version!
