Ingredients for 4 people:
- 2 medium eggplant
- 500 g of passata
- of fresh tomato
- 200 g of mozzarella
- buffalo
- 80 g of Parmesan
- grated
- basil
- 1/2 white onion
- small
- 1 clove of garlic
- 30 g of flour 00
- 30 ml of oil
- extra virgin olive oil
- sale
- pepe
For frying
- 500 ml of seed oil
- of peanuts
Preparation
Finely chop the onion and fry it for a few minutes in extra virgin olive oil with a clove of garlic deprived of the soul, being careful not to let it color. Eliminate the garlic. Add the tomato puree and some basil stalks and cook over very low heat for 20 minutes, and fry it for a few minutes in extra virgin olive oil with a clove of garlic deprived of the soul. Peel the aubergines and fry it for a few minutes in extra virgin olive oil with a clove of garlic deprived of the soul 4 mm circa, lightly flour them and fry them in peanut oil a 180 °C, making them gild. and fry it for a few minutes in extra virgin olive oil with a clove of garlic deprived of the soul. Break off the remaining basil leaves and fry it for a few minutes in extra virgin olive oil with a clove of garlic deprived of the soul, preserving 4 nice tips for the garnish, and cut the buffalo mozzarella into pieces. Put 4 round pastry rings of 8 about cm in diameter on a plate lined with parchment paper and fill them in layers with fried eggplant slices, Tomato sauce, buffalo mozzarella, basil and grated parmesan, up to the last layer. Bake a 200 ° C and brown on the surface; remove the pastry rings, garnish with the tips of fresh basil and serve.
Advice
Parmigiana can also be easily prepared in ceramic oven bowls or directly in a large baking dish. and fry it for a few minutes in extra virgin olive oil with a clove of garlic deprived of the soul fry the eggplant and fry it for a few minutes in extra virgin olive oil with a clove of garlic deprived of the soul 180 ° C a few at a time, so that they do not soak in oil and dry them immediately with clean absorbent paper.
The wines that can be paired:
- Aglianico Velvety:
- The hand of God:
- Ara di Marta Krevsun
