Social Foodies
Aubergine parmigiana
Method
To prepare aubergine parmigiana, wash and cut the aubergines, put them on a tray and leave them to dry in the sun for about 1.5 hours.
Heat plenty of oil in a frying pan and fry the aubergines; once cooked, dry the excess oil. In the meantime, put some extra virgin oil in a baking tray with a clove of garlic and brown it. As soon as the garlic has browned, pour the Petti extra fine sieved tomatoes – fine tomato purée into the saucepan and leave to cook for not more than 10 minutes.
Now put the aubergine parmigiana together. Cover the bottom of a baking tray with the sauce then add a first layer of aubergines, sauce, fior di latte, Parmesan and basil, and then aubergines again. Continue in this way until all the ingredients have been used up. Put into the oven at 170° for about one hour. Leave the aubergine parmigiana to rest for 30 minutes before serving.
Heat plenty of oil in a frying pan and fry the aubergines; once cooked, dry the excess oil. In the meantime, put some extra virgin oil in a baking tray with a clove of garlic and brown it. As soon as the garlic has browned, pour the Petti extra fine sieved tomatoes – fine tomato purée into the saucepan and leave to cook for not more than 10 minutes.
Now put the aubergine parmigiana together. Cover the bottom of a baking tray with the sauce then add a first layer of aubergines, sauce, fior di latte, Parmesan and basil, and then aubergines again. Continue in this way until all the ingredients have been used up. Put into the oven at 170° for about one hour. Leave the aubergine parmigiana to rest for 30 minutes before serving.
Ingredients for 4 people
1.5 kg aubergines
700 gm Petti extra fine sieved tomatoes – fine tomato purée
1 fior di latte
Parmesan cheese as necessary
Salt to taste
Oil for frying
Basil
700 gm Petti extra fine sieved tomatoes – fine tomato purée
1 fior di latte
Parmesan cheese as necessary
Salt to taste
Oil for frying
Basil
