Parmigian di melanzane is a typical italian recipe with eggplants. I find it delicious but the original recipe is quite heavy, and time consuming since you should pan fry the eggplants after have dipped in eggs and crumble. I normally just grill the eggplants. But if you dare please try to pan fry them, it will taste delicious
Ingredients (serves 4)
2 big eggplants, sliced
1 clove garlic, peeled400 g peeled tomatoes (canned)
4 tblsp plive oil
1 handful fresh basil
100gr Parmesan cheese, grated
Optional: 500gr fresh tomatoes
Make the tomato sauce: warm the oil in a pan with the garlic, addo the peeled tomatoes, a bit of salt and the helf of the basil and let is cook for about 15 minutes.
Grill the eggplants on both sides. Layer in a oven casserole the eggplants, the tomato sauce (and the sliced fresh tomatoes, if you like), and the parmesan cheese. I use a casserole big enough to get two layers. Finish with the basil on the top (pull a bit the basil into the parmigiana, to prevent it will burn in the oven).
Pre heat the oven to 190 degree (375F) for about half of a hour, or until golden
YOu can make parmigiana with zucchini too
|(Dutch fresh tomatoes are 90% water, yes I know)|