Parmigiana Di Melanzane Ingredients: dish - olive oil - 1 ½ kg of - eggplant - petrociane caciocavallo - 1 ½ l of tomato coulis coarse salt - 1 clove of - garlic - 1 onion sunflower oil salt pepper basil parmesan.
Utensils：
- 1 Oven- ovens 1 Gratin dish- oven dishes 1 Refrigerator- mini refrigerators 1 dish-
Total time: 31h45 Preparation: 30h Rest: 1h Cooking: 45 min
Phase 1
Prepare the tomato sauce the day before: brown the chopped onion and garlic with a drizzle of oil. Add the tomato coulis, add saltand pepper.
Phase 2
Halfway through cooking, add two chopped basil leaves. Boil until desired thickness, then add basil at the end of cooking.
Phase 3
Wait for the tomato sauce to cool and place it in the refrigerator.
Phase 4
The next day, cut the eggplants into slices (about 5 millimeters thick), salt them with coarse salt and place them in layers in a drainer so that they drain.
Phase 5
Let it sit for an hour, rinse them then let them dry.
Phase 6
Fry the eggplants in a sufficient quantity of sunflower oil, then drain them on absorbent paper.
Phase 7
Oil the bottom of a gratin dish and add a few spoons of tomato sauce.
Phase 8
Arrange the eggplant slices alternating with the tomato sauce, the caciocavallo cut into thin slices, thebasil and a little grated parmesan. Make as many layers as you want (at least 3), cover everything with a final layer of tomato sauce and grated parmesan.
Phase 9
Place in the oven at 200°C for 40 minutes then let the parmigiana rest so that it is compact.
Phase 10
Serve it warm or cold after adding a few fresh basil leaves.
Utensils：
- 1 Oven- ovens 1 Gratin dish- oven dishes 1 Refrigerator- mini refrigerators 1 dish-
Total time: 31h45 Preparation: 30h Rest: 1h Cooking: 45 min
Phase 1
Prepare the tomato sauce the day before: brown the chopped onion and garlic with a drizzle of oil. Add the tomato coulis, add saltand pepper.
Phase 2
Halfway through cooking, add two chopped basil leaves. Boil until desired thickness, then add basil at the end of cooking.
Phase 3
Wait for the tomato sauce to cool and place it in the refrigerator.
Phase 4
The next day, cut the eggplants into slices (about 5 millimeters thick), salt them with coarse salt and place them in layers in a drainer so that they drain.
Phase 5
Let it sit for an hour, rinse them then let them dry.
Phase 6
Fry the eggplants in a sufficient quantity of sunflower oil, then drain them on absorbent paper.
Phase 7
Oil the bottom of a gratin dish and add a few spoons of tomato sauce.
Phase 8
Arrange the eggplant slices alternating with the tomato sauce, the caciocavallo cut into thin slices, thebasil and a little grated parmesan. Make as many layers as you want (at least 3), cover everything with a final layer of tomato sauce and grated parmesan.
Phase 9
Place in the oven at 200°C for 40 minutes then let the parmigiana rest so that it is compact.
Phase 10
Serve it warm or cold after adding a few fresh basil leaves.