Eggplant alla Parmigiana
Tomato sauce ingredients (4 portions)
peeled cannned tomatoes 320 g
onion 40 g
vegetable broth 40 g
olive oil 20 g
a pinch of sea salt
a pinch of pepper
Ingredients for the dish (4 portions)
eggplant 500 g
olive oil 120 ml
basil 4 twigs
mozzarella 250 g
Grana Padano cheese 80 g
Cut the onion.
Fry the onion in a pan in olive oil for about 5 minutes.
Blend canned tomatoes, then add them to the pot with the onions. Pour vegetable broth and cook the sauce for half an hour on low heat. Season for taste.
Cut the eggplant into slices and coat in flour.
Pour olive oil into the pot.
Fry the eggplant on both sides until it turns gold.
Put eggplant on a paper towel to drain the oil. Heat the oven to 180 ° C.
Cut the mozzarella into pieces.
Put baking paper on the baking tray. Put a ring-shaped baking cutter on it. Line the form with eggplant slices.
Put a few pieces of mozzarella and basil leaves on the eggplant slices.
Add grated Grana Padano cheese.
Add a tablespoon of tomato sauce to the form and spread it over the eggplant slices. Sprinkle with grated Grana Padano.
Put in the oven and bake for 20 minutes.
Enjoy your meal!