Eggplant Parmigiana

Eggplant alla Parmigiana recipe

Instructions

Eggplants alla parmigiana, au gratin in the oven, the eggplants will melt in the parmesan and the mozzarella. Italian eggplant recipes an aubergine gratin for a royal starter, children and adults alike will be delighted with this recipe. An easy-to-make eggplant recipe, served on a tomato coulis. A beautiful vegetable to accompany lamb meat, tasty at will, you will delight your guests with this recipe of ‘Aubergines alla Parmigiana where Parmesan reigns supreme.

Eggplant alla Parmigiana recipe for 4 people:

Ingredients

  • 2 eggplants
  • 2 eggs
  • 100 g parmesan
  • 2 balls of mozzarella
  • 4 tablespoons of olive oil
  • 2 onions
  • 2 cloves garlic
  • 1 tablespoon of flour
  • 1 tablespoon of dried oregano
  • 15 cl of milk
  • 1 can of peeled tomato
  • 1 bird’s eye chili

Instructions

  1. Rinse the eggplants in clean water.
  2. Cut into slices and salt with coarse salt and leave to drain for 30 minutes.
  3. Dry the eggplant slices with food paper.
  4. Lightly flour the rings, front and back.
  5. Peel the onions and garlic then cut them finely.
  6. Heat the casserole dish with a spoon of olive oil and brown the onions and garlic.
  7. Reduce the peeled tomatoes on a low heat and cook for an hour.
  8. Add the bird’s eye pepper and remove it just before mixing
  9. Mix the peeled tomatoes and the onion.
  10. Beat the eggs with the milk, season with salt and pepper, add 50 g of Parmesan.
  11. Dip the eggplant slices in the egg mixture.
  12. Grill the eggplant preparation in a pan under a fairly low heat.
  13. Repeat the operation by gently turning the slices over.
  14. Layer your eggplant slices to mount your mille feuilles.
  15. Sprinkle each layer with a hint of Parmesan.
  16. Cut the mozzarella into thin slices, place the slices on the millefeuille
  17. Sprinkle with the rest of the Parmesan.
  18. Place in a hot oven at 200 ° for 15 minutes.
  19. Brown under the grill at 220 ° for 3 minutes
  20. Place your preparation on the tomato, then place your mille feuilles.

Preparation time: 30 minutes
Cooking time: 18 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Aubergines alla Parmigiana

My favorite wine for this Chianti Grape variety recipe: Sangiovese and Canalialo
Temperature between 17 ° and 19 °

EggplantOil and saltFlourSear the eggplantsFlip the eggplantsSlice the eggplantsRide the thousand leavesMozzarelaParrmesanZoomTo taste<img src="/wp-content/uploads/2021/09/5895195474908589568.jpg" class="aligncenter"

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