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Parmigiana I

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Description Edit

  • 4 – 6 servings

Ingredients Edit

Directions Edit

  1. Remove stalks and cut the aubergines into slices about ½ cm (¼ in) thick.
  2. Sprinkle with salt, arrange in layers in a colander set on a plate and leave to drain for about 1 hour to rid them of their bitter juices.
  3. Rinse, dry well, then deep-fry in hot oil.
  4. Make the sauce; blanch the tomatoes in water for 30 seconds, drain, peel and seed.
  5. Heat the olive oil in a pan and add the basil leaves - washed and shredded - and the tomatoes sprinkled with a little salt and cook for about 30 minutes.
  6. Arrange a layer of the fried aubergine slices in a baking dish; spread with the tomato sauce, cover with a few slices of mozzarella cheese and sprinkle with the grated cheese.
  7. Continue in this manner until all the ingredients have been used, the top layer being one of tomato sauce.
  8. Bake at 180°C (350°F / gas 4) for about 50 minutes.

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