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Homemade Parmigiana recipe
Dish made of eggplant, tomato sauce and cheese derives from Italy. It is a very tasty and nutritious meal. I bet you will love it, I promise.
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Author:
bole |
5th December 2013 |
Difficulty :
4 / 5
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Persons :
6 |
Preparing:
45 min |
Making:
25 min |
Cleaning:
13 min
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1.
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Take one onion and cut it to thin slices.
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2.
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Heat the oil in a pan and put the onion in it. Roast it to get golden-brown color. Season it with salt.. Fill bigger pot with water and put it on a stove to boil. In mean time we will prepare the sauce.
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3.
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Take two tomatos and cut them to little pieces.
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4.
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Finely chop the garlic.
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5.
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Add garlic and tomato in the pan.
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7.
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...and mix all together.
Cook it for about 10 minutes.
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8.
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Take basil and chop it.
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9.
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Take eggplants, wash them and cut them to 0.5 cm thin slices.
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10.
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Blanch eggplants in boilng water for about 3 minutes.
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11.
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After 3 minutes take eggplants out of the water and leave them to drain.
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12.
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After 10 minutes, when the sauce is cooked, add basil and mix everything together.
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13.
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Add 1 spoon of oil in baking tray and spread it over the whole surface.
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14.
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Now put eggplant slices over the whole bottom of the baking tray. Pour them with part of the tomato sauce and than add another layer of eggplant slices. Repeate the procedure until...
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15.
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...you use all ingredients.
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16.
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Last layer should be eggplants. Over all pour bechamel souce and on the top add mozzarela.
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17.
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Over mozzarela sprinkle parmesan and put the baking tray into the oven for about 25 minutes at 190 degrees.
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18.
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Bon appetit. Also recommended:
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How to make a homemade tiramisu
