eggplant parmigiana
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Aubergines parmigiana

A beautiful parmigiana is something that we should give ourselves from time to time! Lukily there are parmigianas for all tastes and for every season (of eggplant, of humpbacks that for us is so much Christmas of artichokes, meat, etc.), with possible vegetarian variations (unluckly not vegan).

We omit any consideration regarding the origin of the name or the bith place, beacause anything we would say could be wrong and would strike someone.

We tell you instead that for us, in the preparation of parmigiana, 2 simple rules are valid:

1) the base, whatever it is, must be fried.

2) we avoid adding improbable cooked hams, hard-boiled eggs or other useless frills.

Today we offer you our eggplant parmigiana recipe, we hope you will enjoy it!

Time: 1 hour preparation, 40 minutes cooking, 30 minutes rest

Difficulty: medium

Cost: Low

Servings: 4 people


  • 2 large or 3 medium-sized aubergines
  • 400 g peeled tomatoes (tomatoes sauce)
  • 1 liter of peanut oil
  • 100 g parmesan cheese
  • 250 g fiordilatte mozzarella
  • garlic
  • basil
  • flour
  • extra virgin olive oil
  • salt
  • pepper

How to get up

Wash the aubergines and peel them partially, with a potato peeler, leaving some with the peel and some without, then cut them into slices lengthwise.

Then pass the slices in the flour and fry them in peanut oil (no more than 4/5 slices at a time), when they become golden and slightly crunchy, drain them and place them to dry in a tray with absorbent paper.

Meanwhile prepare the tomato sauce by frying a little garlic in a little oil, then add the peeled tomatoes, salt and cook for about 15 minutes and at the end of cooking a little black pepper.

Also prepare the mozzarella by cutting it into small pieces.

When you have finished frying the aubergines, salt them on both sides and start composing the parmigiana as follows.

In a baking dish (preferably earthenware or non-disposable aluminum glass) of a size such as to be able to make at least three layers, dirty the bottom of tomato sauce then make a layer of slightly overlapping aubergines (make sure that you can form at least three layers of eggplant).

Cover the aubergines with the tomato sauce, then a generous amount of basil chopped with the hands, mozzarella and finally cover everything with a nice sprinkling of Parmesan and a little pepper.

Repeat the operation three times.

Then place in the oven at 160 ° for about 20/25 minutes then raise to 180 ° until a nice crust forms on the surface, at this point remove from the oven and let it rest for at least half now it will be a little liquid.

Now it’s time to serve it, cut it into not too large squares and accompany it with some good Neapolitan salty bread.

Tip: the parmigiana is not good hot but just hot.

Moreover, it is one of those dishes that, eaten a few hours later or the next day, gives satisfying sensations, so it is advisable to make sure that you move on.


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