Eggplant PARMIGIANA
INGREDIENTS
Aubergines 1,5 kg
Onion 1/2
Basil, some leaves
Parmigiano reggiano 150 g
Olive oil 1 dl
Salt (to dry the aubergines) 100 g
Cheese 500 g
Garlic 1 clove
Concentrate Tomatoes 2 spoon
Tomatoes sauce 1,4 lt
To fry: peanuts oil
PREPARATION
1. Put in a pan some oil with garlic and onion crumble.
2. Cook for some minutes; add the tomatoes sauce, the concentrate melted in some water, salt and pepper; keep boil until the sauce is ready.
3. Add the basil leaves and turn off the fire.
4. Cut the sliced cheese thinly.
5. Wash and dry the aubergines; make some slices.
6. Drain the aubergines with the salt to remove the water.
7. In another pan put a lot of oil to fry the aubergines both sides and drip them.
8. Now put some tomatoes sauce in a dish with the aubergines slices and other sauce; add the parmigiano with the cheese. Do this twice.
9. Put in the oven at 200° for 40 minutes.
10. And now serve warm or cold.