Parmigiana and Mulignana '
Ingredients for 4 / 5 persons:
4 large eggplants,
300 grams of mozzarella left in the fridge 24 hours, 700 grams of chopped fresh or canned tomatoes, 2 cloves of garlic
,
4 basil leaves, 100 g
grated Parmesan cheese,
5 tablespoons olive oil,
1 cup vegetable oil for frying,
2 tablespoons salt.
Preparation: Tick
eggplants and, without peeling them, cut them into slices about half a centimeter thick.
are cut in length but generally, if you're not very skilled with the knife, cut into rounds safely,
is a bit 'easier, although it is traditionally correct.
Arrange the eggplants in a large bowl, salting each layer.
should be around a heaping tablespoon of salt: it is better not to overdo it.
Lay eggplant on a plate and it weighs about 2 kg.
to accelerate the process of vegetation detritus of the bitter liquid.
After about an hour, squeeze the slices of eggplant in her hands to eliminate much liquid as possible,
rinse quickly in cold water and pat dry with a clean cloth. Grease a large pan with vegetable oil,
bring high temperature and fry the eggplant slices until they are golden on both sides.
Pour a few tablespoons of olive oil in a pan and let fry the cloves of garlic, peeled and chopped,
without taking a lot of color. Add the tomatoes and, after 10 minutes when the sauce is more watery, turn off the flame.
United basil, salt lightly, and if you want a little thick, pass the sauce through a food mill.
Grease a baking dish and arrange a first layer of eggplant, placing side by side without overlapping.
not need salt as the eggplant always retain a bit 'of salt used previously.
Pour 2 tablespoons of sauce over the eggplant and spread it evenly with back of spoon.
Sprinkle with a little Parmesan, without going beyond.
Cut the mozzarella into thin slices and deal some sauce over. Leave them a little 'distance between them. They are good
all types of mozzarella, it's important to keep in the refrigerator for 24 hours
to dry and does not release liquid when cut.
the same method to availability of ingredients.
The last layer should be sauce, a slightly more abundant in this case,
and pass the Parmesan over the surface or in a preheated oven at 200 degrees for about 35 minutes, or (and this is what I recommend)
on fire, taking care to keep the flame low so that the Parmesan simmering gently;
in this case, the firing must not exceed 20 minutes, otherwise the risk that the Parmesan becomes soft. Serve cold
parmigiana and rested.
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