Directions
- 1Remove the initial part of the eggplant, then cut the end so the eggplant stands straight.
- 2Cut the eggplants into slices of about half a centimeter.
- 3Heat the oil and fry the eggplant slices.
- 4When the eggplant slices are golden brown, drain them side by side.
- 5Chop the onion.
- 6Cut most of the fior di latte into cubes, keeping a piece aside to fray later.
- 7Drain the cubed fior di latte.
- 8In a saucepan with a drizzle of olive oil, add the chopped onion.
- 9Add the tomato puree.
- 10Rinse the container with a little water and add it to the pot.
- 11Season with salt.
- 12Flavor with basil.
- 13Mix everything, lower the temperature, and cook for about 50 minutes.
- 14Spread a spoonful of sauce in the bottom of a baking dish.
- 15Place the first layer of fried eggplants.
- 16Sprinkle with more sauce.
- 17Add cubes of fior di latte.
- 18Generously sprinkle with Parmigiano Reggiano.
- 19Add hand-shredded basil.
- 20Continue layering, alternating the direction of the eggplants for each layer.
- 21For the last layer, use frayed fior di latte for a meltier effect.
- 22Finish with a final layer of Parmigiano Reggiano.
- 23Bake the parmigiana in the oven at 200°C in static mode for about 30 minutes.
Ingredients
- 1.7 kg Melanzane ovali nere
- 1 l Passata di pomodoro
- 500 g Fiordilatte
- 150 g Parmigiano Reggiano DOP
- 1 Cipolle dorate piccola
- q.b. Olio extravergine d'oliva
- q.b. Pepe nero
- 20 foglie Basilico
- q.b. Sale fino
- 1 l Olio di semi di arachide per friggere le melanzane
Equipment
casseruolapirofilafornocoltello
Tips
- Fry the eggplants until golden brown.
- Drain the mozzarella well before using.
- Alternate the direction of the eggplants when layering.
- Use frayed fior di latte for the top layer for a meltier effect.
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