Classic southern parmigiana. There are variations of “bianca” - all the same, but with zucchini. There are northern variations - with meat, without tomatoes, with three, five cheeses. As you like. Here is a classic. Eggplants can be fried in olive oil, you can grease with olive oil in a minimal thin layer and fry in a dry grill pan (I do this), you can blanch in boiling water or fry on a regular charcoal or gas grill. The recipe comes from Apulia, but only Naples was found for the mood from the south of Italy. Where is the best pizza, rum babas, eggplant and love.
Someone calls this recipe “vegetarian” and gluten-free lasagna. In fact, Melanzane alla parmigiana has one classic version. And it is very simple. And the most delicious.
- 5-6 large eggplants
- 200-250 g buffalo mozzarella or goat cheese
- 50 g parmesan or pecorino
- 400-500 ml pasata (can cook by yourself, you can buy)
- dry oregano
- salt
- olive oil
Eggplant cut lengthwise with a thickness of 5 mm. We do not cut the peel - this will allow them to keep their shape and not become mushy. Grease with olive oil and fry quickly in a dry non-stick pan or grill pan until softened and lightly crusted.
Passata is easier to buy, but if you want, you can do it yourself.Here is the recipemore component, above is a link to a simple recipe. For speed and simplicity, you can use a store pasata. We collect parmigiana at the bottom of the mold, pour a little pasata. On top - a layer of eggplants. On them - mozzarella, sprinkle a little with grated Parmesan. Barely salt, a little oregano. Lubricate with a paste. Again a layer of baked or toasted eggplants, then mozzarella, grated Parmesan, salt, oregano, passata. The top layer is eggplants, well watered with pasta and a little sprinkled with Parmesan.
Bake for 25-35 minutes at 200C. Cut into portions. It is tasty even in cold form, but usually does not survive until it cools down.
Eggplant cut lengthwise with a thickness of 5 mm. We do not cut the peel - this will allow them to keep their shape and not become mushy. Grease with olive oil and fry quickly in a dry non-stick pan or grill pan until softened and lightly crusted.
Passata is easier to buy, but if you want, you can do it yourself.Here is the recipemore component, above is a link to a simple recipe. For speed and simplicity, you can use a store pasata. We collect parmigiana at the bottom of the mold, pour a little pasata. On top - a layer of eggplants. On them - mozzarella, sprinkle a little with grated Parmesan. Barely salt, a little oregano. Lubricate with a paste. Again a layer of baked or toasted eggplants, then mozzarella, grated Parmesan, salt, oregano, passata. The top layer is eggplants, well watered with pasta and a little sprinkled with Parmesan.
Bake for 25-35 minutes at 200C. Cut into portions. It is tasty even in cold form, but usually does not survive until it cools down.
