Melanzane alla parmigiana
A classic Italian dish is casserole melanzane alla parmigiana.
Ingredients
| eggplants 3 pcs |
| olive oil 150 ml |
| onions 100 g |
| garlic 1 clove |
| tomatoes (skinned) 1 kg |
| white wine vinegar 20 ml |
| Mozzarella cheese (hard) 250 g |
| Parmesan cheese (crumbles) 50 g |
| green basil 50 g |
| oregano 1 tsp. |
| TO TASTE: |
| salt |
| ground black pepper |
| sugar |
Instructions
Step 1
Slice the eggplants lengthwise, 1 centimeter thick, salt them and leave them for 15 minutes. Then rinse, pat dry with a paper towel and fry in olive oil on both sides.
Step 2
Prepare the tomato sauce. Chop onion and garlic, fry in olive oil. Add oregano, chopped tomatoes, mix and simmer for 15 minutes. After 15 minutes, add the chopped basil, salt, pepper, sugar, wine vinegar and stir.
Step 3
Place a layer of tomato sauce on the bottom of the mold, then a layer of grated mozzarella cheese, then the eggplant. Place two or three layers in the same sequence until you run out of ingredients. Brush the top layer of eggplant with the remaining tomato sauce, sprinkle with mozzarella cheese and parmesan. Bake at 190 degrees for 30 minutes.
Step 4
Serve the casserole hot. Enjoy.
