Wednesday, 8 September 2010


The recipe for parmesan eggplant is typical of the italian cuisine. This recipe is a native of Campania and Sicily. The etymology of the term "Parmesan" is controversial, according to some versions do not indicate the source "from Parma," but derives from the Sicilian word "parmiciana" lists that make up a wooden window shutter, called the arrangement to form layers of sliced eggplant in the recipe.
Surely there is in this recipe Arab and Greek influence, one can not but note the similarity with the Greek moussaka the Tiani and Arabic.
The variations on this recipe abound and include hard-boiled eggs to cheese etc. ... Here I put the version of my grandmother that I like very much.


Ingredients for 6 persons:

Eggplant 1.5 kg
Mozzarella 300 g
Slices cheese 1 package
Tomato sauce 2 bottles of 700 ml
Few basil leaves
Olive 'oil 1 dl
Parmigiano Reggiano 150g

Peel in stripes the eggplant . Slice thickness of about half a centimeter. Arrange in layers in a colander sprinkle with salt and leave to rest for about an hour. This step serves to remove water to eggplant along with the spicy flavor that usually have.

Flour the slices and fry in abundant oil.

Cover the bottom of a pan with the tomato sauce and dress the slices of eggplant. 

Alternate a layer of mozzarella and slices cheese, tomato and eggplant again. 

Last layer and cover with the tomato with parmesan cheese.

Bake at 200 ° C for 30 minutes until you have obtained the characteristic crust. 

To make the recipe lighter eggplant Parmesan you can grill instead of fry the slices of eggplant.

other recipes from italian cuisine on

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