Parmigiana is my favorite dish. When I went to University I started to lear how to cook to survive to my intensive session of study.
Parmigiana is with no doubt my favorite dish in the world. The second favorite dish is absolutly pizza!
Now I want to write you the original italian recipe for 4 people:
Firt of all you nedd this ingredient:
🍅 1 bottle of tomato sauce
🧅 1 onion
🍈 olive oli
🧂 salt and pepper
🧀 1 caciocavallo cheese or scamorza
🍆 1kg of eggplants
🍃 2 or 3 basil leaves
Step 1/5
Wash the eggplants, cut the stems off and slice them lengthwise into about 1/2 inch (1.25cm) thick slices; sprinkle with salt and drine in a colander for about 30 minutes.
Step 2/5
Meanwhile, prepare the tomato sauce: heat the olive oil in a large saucepan over medium-high heat and start by sautéing onion for 1-2 minutes. Then add chopped tomatoes to the saucepan and bring to a simmer. Stir in the sugar and season with salt and pepper. Simmer for another 4-5 minutes, occasionally stirring, until the sauce has thickened, then remove from the heat and reserve to the side.
Step 3/5
Once they're drained, dry the eggplant slices with a kitchen paper towel, and fry in sizzling hot oil until golden brown and almost crispy.
Step 4/5
Spread a few tablespoons of tomato sauce evenly over the bottom of the prepared baking dish, followed by a single layer of eggplants, then slices of hard-boiled eggs, diced tuma cheese, basil leaves, grated caciocavallo cheese, and another few spoonfuls of tomato sauce. Repeat these layers until you’ve used all the ingredients, finishing with eggplants and a good sprinkling of grated caciocavallo.
Step 5/5
Bake in a pre-heated oven at 180°C/350°F for about 20 minutes or until well-crisped and bubbly. Serve warm or cold.
To discover all the recepie variation click here
