Description
That's really where the true Italian dish! Autumn in Italy is a time of festivals healthy and delicious food: the ripe tomatoes, eggplant, garlic, herbs... delicious aromas coming from the many street cafes, and home kitchens, spread through the air and create in the soul comfort and good mood. Melanzane alla parmigiana is an Italian sounding name, a set of simple products, a minimum of time and effort and an amazing result. Be sure to cook this dish - you will feel the smell of Italy and you can taste it.
Ingredients
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Eggplant
1 kg
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Tomato
500 ml
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Bow white
0.5 piece
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Garlic
3 tooth
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Parmesan
200 g
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Basil
1 coup
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Olive oil
3 Tbsp
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Salt
Cooking
To prepare the foods: Onions and garlic peel and chop. Eggplant wash, if necessary, to remove the bitterness (I don't) and cut into thin slices. Basil wash, dry and finely chop.
Grate the cheese as fine as possible. This is good processor, I don't have it, so I make do with simple a serrated knife, just scratch my piece - it turns out small chips. Cheese can also be bought already grated.
Eggplant fry in a well heated olive oil or on the grill.
Roasted eggplant spread on kitchen paper to get rid of excess fat.
To make the sauce: fry in olive oil onions and garlic. If you have ripe sweet tomatoes, they have to scald with water, peel and chop.
But this task copes the company Parmalat, which is why I boldly use its products for preparation of Italian dishes. Chopped tomato Pomito add to the skillet with onion and garlic.
Then add chopped Basil, salt pepper, mix and boil all together for about 10 minutes.
Preheat the oven to 180 degrees. You can now begin to assemble: baking dish greased with olive oil, spread a little sauce. On him lay the fried eggplants. Over them again to distribute the sauce, sprinkle with Parmesan cheese. Continue to alternate the eggplant-sauce-Parma Zan until you posted the last layer of eggplant.
In the end pour all the remaining sauce, generously sprinkle with Parmesan, drizzle with olive oil and send in the oven for 20 minutes.
A sprig of sweet Basil on top...
... a handful of fresh Parmesan... and regardless of how Italy is far from you - today part of it in your kitchen!
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