The eggplant parmigiana is one of the most successful traditional Mediterranean dishes and have the great advantage that it can be prepared in advance and then be baked in the oven before serving hot and streamers.
Ingredients
5/6 Eggplant
1 pan gravy
2 eggs
flour
milk
mozzarella
grated Parmesan cheese
extra virgin olive oil
salt
Process
Wash the eggplants, pat dry and peel. Cut into slices along its length, with a thickness of 2 mm or 3 mm and place them in a bowl and coat with layer after layer with a bit 'of salt.
Place a plate on top of the eggplant with a weight on top (can be a pot full of water, for example) and leave for at least 4 hours in salt. This will cause the eggplant will lose the vegetation water bitter.
Meanwhile, prepare a sauce to taste, even olive oil, garlic and tomato sauce to boil for 30 minutes or until it has "pulled" for good.
Spend 4 hours, squeeze the eggplant to remove all the water and pat dry with paper towels. Flour the slices one by one and put them in the beaten eggs elongated with a little milk.
In a pan with high sides you heat the peanut oil and fry a few at a time eggplant slices. Drain the oil and put them to dry on absorbent paper.
Take a baking pan and make a thin layer of sauce on the base. Disponeteci above a layer of eggplant, then sprinkle with Parmesan cheese and a bit of diced mozzarella and then back to the sauce.
Spread another layer of eggplant and cover with more Parmesan, mozzarella and tomato sauce, and so until all the eggplant.
Bake the dish at 200 ° C for half an hour and serve at the table.
If you are on a diet and you want to enjoy a Parmesan a little different advice is to try this mini summer parmigiana eggplant with ricotta salata.
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