Eggplant- aubergine parmigiana is a classic delicious Italian dish. Great serve with crusty bread as a side dish and pan- seared fish or roasted meats for the main meal.
Ingredients:
3 pcs or 785g aubergines or eggplants
1 cup extra virgin olive oil
250g tomato sauce
4 spring fresh basil leaves,
100g mozzarella cheese
4 thinly sliced and roughly torn provolone cheese
½ cup freshly grated parmesan cheese
plain flour
ground black pepper
Preparation:
Ingredients:
3 pcs or 785g aubergines or eggplants
1 cup extra virgin olive oil
250g tomato sauce
4 spring fresh basil leaves,
100g mozzarella cheese
4 thinly sliced and roughly torn provolone cheese
½ cup freshly grated parmesan cheese
plain flour
ground black pepper
Preparation:
1. Rinse and slice aubergine into thin slices length ways. Layer the slices in a large tray or baking dish, sprinkling with salt between each layer. Leave for an hour to extract the bitter juices.
2. Pat the aubergine slices dry on both sides with paper towels.
3. Meanwhile, preheat the oven to 180 °C, then heat ½ cup of oil in a large skillet. Coat the aubergine slices lightly with flour.
4. Quickly fry the aubergine in the batches over medium heat until crisp and golden on both sides. Add more oil on your skillet as needed.
5. Drain well the fried aubergine on paper towels.
6. In an ovenproof dish, layer the fried aubergines slices, season with ground black pepper, spoon a couple of tomato sauce over the aubergine slices, roughly torn the basil leaves and scatter of a few pieces on top, cover with a layer of provolone cheese, followed by some sliced mozzarella cheese and sprinkle with grated parmesan cheese on top. Continue with this layering until you have cover all the remaining ingredients.
7. Place on the oven and bake for 35 minutes or until the cheese bubbling and has melted and brown. When done, remove from the oven and allow to cool for 20 minutes before cutting and serve. I loved to sprinkle an extra grated parmesan on top as a garnish.
