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In single dish or accompaniment,
with glass of chianti classico.
Choose small aubergines, less
rich in seeds, and use good mozzarella.
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Parmesan eggplants
for 6 people
Ingredients : 4,4lb of eggplants,
2,2lb of tomatoes, 0,88lb of mozzarella, 3 onions, 2 cloves
of garlic, 0,22lb of grated parmesan, 2 pinches of sugar,
olive oil, a little bit of flour, salt and black pepper.
Wash aubergines with water, cut in
thick sections, strew with salt, and let them into a strainer
during 1 hour.
Wash tomatoes, remove the pips and
the skin by scalding them, and cut in small pieces. Peel and
cut onions, peel and press garlic. Cook the onions in a pan
with olive oil, during 5 minutes. Add tomatoes, garlic, sugar,
salt and pepper. Let simmer 15 minutes.
Preheat your oven in 392°.
Rinse aubergines with water, wipe
with a cloth, coat with flour slightly, add salt and pepper,
and put to gild in olive oil in a frying pan.
Cut the mozzarella in slices.
In a big dish slightly oiled, put
a little tomato sauce, add some eggplants, tomato sauce again,
and some slices of mozzarella.
Do it again, until the end of the
ingredients, and finish while strewing with Parmesan.
Put in the oven for 30 minutes.
Other
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