Parmigiana
Eggplant parmigiana is a classic in the Sicilian kitchen. It recalls summer and carefreeness. The simplicity of this dish is immense. Few ingredients, perfectly matched.
- Prep Time 30 Minutes
- Cook Time 30 Minutes
- Total Time 60 Minutes
- Serves 4 People
- Calories 400 kcal
Ingredients
- 4 aubergines
- 800 ml of tomato sauce (simple)
- 1 onion
- 200 grams of grated pecorino cheese
- plenty of basil leaves
- frying oil
Instructions
- Cut the washed aubergines in slices
- Sprinkle with abundant salt and set apart for 30 minutes to an hour
- Fry a diced onion and add the tomato sauce
- Dry the aubergine clean with kitchen paper
- Fry the aubergines for 5 minutes at 175 degrees
- Cover the bottom of an oven tray with fried aubergine
- Cover the aubergine with tomato sauce, basil and a fistful of cheese
- Repeat and make sure the last layer consists of sauce and cheese
- Bake at 180 degrees for 20 minutes
Notes
Parmigiana is a popular dish. This means that many people have their own version. And all will claim, state and solemnly swear their version is the original. They criticize all others. Most have a secret. And keep that close.The cheese used for parmigiana is pecorino. Although many started using parmesan cheese. Towards Naples people use mozzarella cheese. Caciocavallo is another valid option.Some add ingredients. Ham, eggs and who-knows-what-else. It is up to you. The risk is to overload the dish. Parmigiana is a healthy simple dish. The American variant differs from the Sicilian one. There the idea of parmigiana indicates the layering. Instead of aubergine they use chicken.Serve parmigiana as a main dish with bread. Few dishes embrace bread as this dish does. Leave the bread and have yourself a starter.It is of absolute importance to let the parmigiana cool down. Leave it overnight sitting in the fridge. Serve cool.
