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Eggplants parmigiana

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 6 PEOPLE

eggplants, 3 big
tomato sauce, 1 lb 8 oz
mozzarella cheese, 14 oz
parmigiano cheese, 2,8 oz
basil leaves
extra virgin olive oil
salt
pepper

PROCEDURE

Turn on the oven to 360°F.
Wash the eggplants, dry and cut them into slices half cm thick.
Use baking paper for your pan and then put the eggplants and oil them a bit.
Put the pan in hot oven for 15 minutes and at half time turn the eggplants.
Use a 14x16x1,5 inch pan, pour a little of tomato sauce and arrange the first layer of eggplant slices, a layer of tomato sauce, a layer of mozzarella cheese slices, sprinkle with grated parmigiano cheese and basil, pepper and salt.
Repeat all the layers to finish all ingredients.
Oil a little bit the top and then put the pan in oven for 30 minutes.
Prepare eggplants parmigiana one day before and it will be the best.
Enjoy your meal.

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