Parmigiana di Melanzane Perfetta

80 mins
Serves 1
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Directions

  1. 1Remove the initial part of the eggplant, then cut the end so the eggplant stands straight.
  2. 2Remove the initial part of the eggplant, then cut the end so the eggplant stands straight.
  3. 3Remove the initial part of the eggplant, then cut the end so the eggplant stands straight.
  4. 4Cut the eggplants into slices of about half a centimeter.
  5. 5Cut the eggplants into slices of about half a centimeter.
  6. 6Cut the eggplants into slices of about half a centimeter.
  7. 7Heat the oil and fry the eggplant slices.
  8. 8Heat the oil and fry the eggplant slices.
  9. 9Heat the oil and fry the eggplant slices.
  10. 10When the eggplant slices are golden brown, drain them side by side.
  11. 11When the eggplant slices are golden brown, drain them side by side.
  12. 12When the eggplant slices are golden brown, drain them side by side.
  13. 13Chop the onion.
  14. 14Chop the onion.
  15. 15Chop the onion.
  16. 16Cut most of the fior di latte into cubes, keeping a piece aside to fray later.
  17. 17Cut most of the fior di latte into cubes, keeping a piece aside to fray later.
  18. 18Cut most of the fior di latte into cubes, keeping a piece aside to fray later.
  19. 19Drain the cubed fior di latte.
  20. 20Drain the cubed fior di latte.
  21. 21Drain the cubed fior di latte.
  22. 22In a saucepan with a drizzle of olive oil, add the chopped onion.
  23. 23In a saucepan with a drizzle of olive oil, add the chopped onion.
  24. 24In a saucepan with a drizzle of olive oil, add the chopped onion.
  25. 25Add the tomato puree.
  26. 26Add the tomato puree.
  27. 27Add the tomato puree.
  28. 28Rinse the container with a little water and add it to the pot.
  29. 29Rinse the container with a little water and add it to the pot.
  30. 30Rinse the container with a little water and add it to the pot.
  31. 31Season with salt.
  32. 32Season with salt.
  33. 33Season with salt.
  34. 34Flavor with basil.
  35. 35Flavor with basil.
  36. 36Flavor with basil.
  37. 37Mix everything, lower the temperature, and cook for about 50 minutes.
  38. 38Mix everything, lower the temperature, and cook for about 50 minutes.
  39. 39Mix everything, lower the temperature, and cook for about 50 minutes.
  40. 40Spread a spoonful of sauce in the bottom of a baking dish.
  41. 41Spread a spoonful of sauce in the bottom of a baking dish.
  42. 42Spread a spoonful of sauce in the bottom of a baking dish.
  43. 43Place the first layer of fried eggplants.
  44. 44Place the first layer of fried eggplants.
  45. 45Place the first layer of fried eggplants.
  46. 46Sprinkle with more sauce.
  47. 47Sprinkle with more sauce.
  48. 48Sprinkle with more sauce.
  49. 49Add cubes of fior di latte.
  50. 50Add cubes of fior di latte.
  51. 51Add cubes of fior di latte.
  52. 52Generously sprinkle with Parmigiano Reggiano.
  53. 53Generously sprinkle with Parmigiano Reggiano.
  54. 54Generously sprinkle with Parmigiano Reggiano.
  55. 55Add hand-shredded basil.
  56. 56Add hand-shredded basil.
  57. 57Add hand-shredded basil.
  58. 58Continue layering, alternating the direction of the eggplants for each layer.
  59. 59Continue layering, alternating the direction of the eggplants for each layer.
  60. 60Continue layering, alternating the direction of the eggplants for each layer.
  61. 61For the last layer, use frayed fior di latte for a meltier effect.
  62. 62For the last layer, use frayed fior di latte for a meltier effect.
  63. 63For the last layer, use frayed fior di latte for a meltier effect.
  64. 64Finish with a final layer of Parmigiano Reggiano.
  65. 65Finish with a final layer of Parmigiano Reggiano.
  66. 66Finish with a final layer of Parmigiano Reggiano.
  67. 67Bake the parmigiana in the oven at 200°C in static mode for about 30 minutes.
  68. 68Bake the parmigiana in the oven at 200°C in static mode for about 30 minutes.
  69. 69Bake the parmigiana in the oven at 200°C in static mode for about 30 minutes.

Ingredients

  • 1.7 kg Melanzane ovali nere
  • 1.7 kg Melanzane ovali nere
  • 1.7 kg Melanzane ovali nere
  • 1 l Passata di pomodoro
  • 1 l Passata di pomodoro
  • 1 l Passata di pomodoro
  • 500 g Fiordilatte
  • 500 g Fiordilatte
  • 500 g Fiordilatte
  • 150 g Parmigiano Reggiano DOP
  • 150 g Parmigiano Reggiano DOP
  • 150 g Parmigiano Reggiano DOP
  • 1 Cipolle dorate piccola
  • 1 Cipolle dorate piccola
  • 1 Cipolle dorate piccola
  • q.b. Olio extravergine d'oliva
  • q.b. Olio extravergine d'oliva
  • q.b. Olio extravergine d'oliva
  • q.b. Pepe nero
  • q.b. Pepe nero
  • q.b. Pepe nero
  • 20 foglie Basilico
  • 20 foglie Basilico
  • 20 foglie Basilico
  • q.b. Sale fino
  • q.b. Sale fino
  • q.b. Sale fino
  • 1 l Olio di semi di arachide per friggere le melanzane
  • 1 l Olio di semi di arachide per friggere le melanzane
  • 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.