Eggplant is really the summer vegetable of choice, and even though the season is a little out this year (like all fruits and vegetables also), it is still the opportunity to enjoy this vegetable that we sometimes do not know what to do ! And to enjoy, Here is a dish that I wanted to show you (in case you did not know !), eggplants parmigiana. A classic Italian dish, which I give you my version, composed of eggplant, tomato and cheese. A unique dish served in, yes because it is still not bad feeding, and do in advance if possible because it is even better reheated.
So quickly run to the market to look for eggplant, personally I still bought this morning to repeat this dish, as Mr. and I had really enjoyed !
So if you is not serious, it will be even better the next day (or so I await your invitation !) !
Ingredients (of 4 people)
- 4 medium eggplants
- 500 g tomato past
- 1 mozzarella de bufflonne
- 50 g pecorino
- 40 g parmesan
- 1 clove of garlic
- 1/2 bunch of basil
- Of olive oil
- Salt and pepper
Preheat oven to 200 °.
Cut the eggplant into thin slices along the length.
Fry them in a pan with a drizzle of olive oil until exhaustion.
Prepare the tomato sauce, why put the crushed garlic in a pan with a drizzle of olive oil, saute over medium heat for a few minutes then add the tomato. Chop the basil stems and leaves half, then add to the sauce. Simmer 15 minutes and season.
Mix together the grated pecorino and parmesan.
In a baking dish put a layer of sauce on the bottom and cover with eggplant. Then add a little cheese, of tomato sauce and then, repeat the operation until the end. Finish by adding the mozzarella into pieces and remaining cheese.
Bake 20 minutes.
Enjoy with the remaining basil.