Parmigiana is an Italian dish that is very tasty and today we want to teach you how to prepare this dish.
- Eggplant: 700 grams
- Mashed tomatoes: 700 grams
- Onion: 1 chopped
- Basil: 1 small bunch
- Mozzarella cheese: 250 g chopped
- Parmesan cheese 3/4 cup
- Olive oil: 1/2 tablespoon
- Flour: To the extent necessary
- Sunflower oil for frying: 1/2 cup
- Salt and pepper: To the extent necessary
How to prepare
Cut the eggplants and sprinkle salt on the eggplants and leave them for 1 hour.
Drain the excess water of the eggplants. This step will eliminate the bitterness of the eggplants and reduce the amount of oil during frying.
Rinse the eggplants with lukewarm water, then dry them thoroughly with a towel.
Prepare the tomato sauce – Finely chop an onion and fry it a little with olive oil, then add the tomato puree and a little basil.
Add a little salt and pepper, stir then let it boil slowly for 10-15 minutes, after which turn off the heat.
Dip the eggplants in flour, beat to remove excess flour, then fry each in sunflower oil for a few seconds.
Preheat the oven to 180 ° C. Spread some tomato sauce in the baking dish and spread it around, this will prevent the eggplant from sticking to the dish.
Put a layer of eggplant in a bowl, followed by a little Parmesan cheese, slices of mozzarella cheese, a little pepper and tomato sauce.
Repeat this for the next layer.
Put in the final layer of tomato sauce, Parmesan cheese and mozzarella.
Cover the dish with foil and cook for 20 minutes, then remove the foil and you will need another 20 minutes for the eggplant cooking process.