Quick and easy eggplant parmigiana
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![Difficulty;]( "Difficulty;")
Difficulty
Easy -
![Preparation time]( "Preparation time")
Preparation
15 minutes -
![Cooking time]( "Cooking time")
Cooking
30 minutes -
![Portions]( "Portions")
Portions
10 -
![Baking tin size]( "Baking tin size")
Baking tin size
Oven tray -
![Diet recipe]( "Diet recipe")
Dietetics
No -
![Vegan recipe]( "Vegan recipe")
Vegan
No -
![Vegetarian recipe]( "Vegetarian recipe")
Vegetarian
No -
![Without eggs]( "Without eggs")
No eggs
No -
![Without cooking]( "Without cooking")
No cook
No
Description
A Made in Sicily masterpiece, the favorite dish of many people from Catania, a delight that captures you and makes you fall head over heels in love with her. It is the parmesan with eggplants, strictly fried!!!
Below is the simplified recipe to be within everyone's reach, even for those who work all day and have little time available in the kitchen. You will also find the video recipe (one of the first made by us), an old-fashioned home video made by those who know how to make it!
In short, a recipe that will put you at ease in the preparation and will teach you, step by step, how to perform everything perfectly without errors. A light fry that keeps the aubergines soft but tasty, an essential seasoning and... lots of goodness!
Consider this recipe a basis for making many variations on the theme. For example, you can enrich your parmigiana with ham or slices of boiled egg, according to your tastes!
Ingredients
- 2 eggplants
- Fry oil
- 8,8 oz (250 g) of slices of stringy cheese
- 3 or 4 of slices of baked ham (optional)
- A boiled egg (optional)
- Tomato sauce seasoned with salt and pepper
- Grated Parmesan cheese q.s.
- A few flakes of butter
Preparation
- Wash the aubergines carefully, cut them into thin slices (but not too much!) and leave them to rest in a bowl or a colander covered with plenty of salt. In this way they will lose their bitterness and will be more delicate on the palate. Before cooking, rinse by removing the salt on the surface.
- To avoid frying that consumes oil, makes the dish excessively caloric and fills the house with a bad smell, proceed as follows: brush the pan with oil and "fry" the aubergines (also lightly brushed with oil) in both the sides. Alternatively, you can grease a baking sheet, place the aubergine slices, also grease the surface and bake in a static oven at 200° C on both sides until golden brown.
- Cover the bottom of a pan with the tomato sauce (already seasoned) and create a first layer of aubergines.
- Continue with the slices of cheese, then a second layer of aubergines and tomato and cheese puree. Keep going until the aubergines are finished. Remember at this stage, if you wish, to add the slices of ham and/or pieces of boiled egg.
- Once the last layer of aubergines is finished, cover with plenty of tomato sauce, grated parmesan cheese, flakes of butter and bake (in a hot oven) at 180°-200°C for about 10-12 minutes. Until the surface is golden brown. Before cutting the slices and serving on the table, wait a few minutes.
