Parmigiana recipe

The Parmigiana recipe is one of the most famous and loved by Italians. Parmigiana has various versions and interpretations, such as replacing the meat sauce with tomato sauce or grilled aubergines for fried ones, making it lighter and suitable for the summer months. Usually, the long dark aubergine is used, but if you use a different type, such as the round purple or white one, the result will be very different. With the last two varieties of aubergines, it is advisable to prepare the summer version, more delicate, avoiding the meat sauce as it would cover the flavour.

PARMIGIANA RECIPE

Preparation time: 60 min.

Difficulty level: medium

Ingredients for 10 people:

1.5 kg of aubergine

500 gr of flour

1 kg tomato sauce

500 gr of mozzarella cheese

300 gr of grated Parmesan cheese

Salt

Frying oil

For the tomato sauce:

2 kg of peeled ripe tomatoes

200 gr of onion

2 cloves of garlic

Basil

Salt

Black pepper

Preparation:

Cut the aubergines into discs about 4 mm thick, salt them and leave them to rest in a colander for about 20 minutes.

Flour the aubergine slices well, fry them in oil at a temperature of 180°C, and then drain them on the yellow paper.

Grease with oil the rectangular baking pan and place a layer of aubergine slices on the bottom; above a layer of tomato sauce, arrange a few slices of mozzarella and sprinkle with the abundant Parmesan cheese.

Repeat the process for at least two more layers. Sprinkle the last layer with plenty of Parmesan cheese. Bake Parmigiana in the oven at 180 ° for at least 30 minutes in the convection oven until a golden crust forms.

For the tomato sauce:

Cut the vegetables into small cubes and brown them in a saucepan with olive oil for a few minutes. Add the garlic and, after a few moments, the tomatoes. Cook for about 30 minutes, adding salt at the end of cooking black pepper and fresh basil.

As an alternative to the tomato sauce, you can use the meat ragout. I particularly love this version of the Parmigiana recipe.

To make a lighter, summery version, grill the aubergines instead of frying them.

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