PER ITALIANO
Eggplant Parmesan aka "Parmigiana" is an Italian dish traditionally made with fried eggplants.
Instead, Lucia prepares it with grilled eggplant for a lighter version.
She often prepares it with her ragù sauce.
The recipe below is for 2 people as main dish. It can serve for more if used as side dish.
Ingredients:
500 g eggplant (large)
150 g mozzarella, diced
50 g grated parmesan
Lucia's ragù sauce , as much as is needed(*)
Extra virgin olive oil
(*) We haven't used the entire amount of the ragù sauce in the link given.
Preparation:
- Wash eggplant and cut into slices.
- Heat the grill pan, then oil with a heat resistant brush.
- Grill both sides of eggplant slices.
- Transfer grilled slices into a plate and sprinkle with a little salt.
- Continue until you grill all the slices.
- Grease a 20 x 20 cm baking pan with butter. Bring all the ingredients onto the table (or wherever you work).
- Place a layer of grilled eggplant slices in the baking pan.
- Spread a few spoonfuls of the ragù sauce. Follow this with some of the mozzarella.
- Sprinkle with some of the grated parmesan.
- Continue until you finish eggplant slices, mozzarella and parmesan.
- Bake in oven at 180°C for about 20 minutes or until golden brown on top.
- Remove from the oven. Let it rest for 5 - 10 minutes before you serve.
Enjoy.
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