Chi non l’ha mai mangiata? La parmigiana di melanzane è un classico della nostra cucina che piace proprio a tutti!
Ingredienti per 4 persone:
- 3 grandi melanzane ovali
- 2 uova grandi
- 200 gr di farina
- olio per friggere (extravergine di oliva o semi di girasole)
- una Treccia fresca
- 100 gr di Prosciutto Cotto
- 2 barattoli di pelati
- uno spicchio di aglio
- un bicchiere di acqua
- sale e olio qb
- foglie di basilico a piacere
- 150 gr di Parmigiano grattugiato
Lavare bene e affettare le melanzane nel senso della lunghezza con l’apposito strumento. Se non lo avete usate il coltello tagliando fette alte max mezzo centimetro.
Lasciate risposare le fette di melanzane per circa 1 ora, in modo che possano eliminare il loro sapore amarognolo.
Ingredients for 4 people:
3 large eggplants oval
2 large eggs
200 grams of flour
frying oil (extra virgin olive or sunflower)
a fresh mozzarella
100 grams of cooked ham
2 cans of peeled tomatoes
a clove of garlic
a glass of water
oil and salt
basil leaves to taste
150 grams of grated Parmesan
Prepare the sauce by placing the clove of garlic and 2 tablespoons of extra virgin olive oil in a saucepan. Let heat and season 2 minutes and then pour the tomatoes chopped in half a glass of water, add salt and cover with a lid. Cook for half an hour, stirring occasionally. Once ready, remove the garlic, add the basil and remove from the heat. Set aside.
Dice the mozzarella and the slice of ham into pieces. Grate the parmesan.
Wash eggplant and slice it lengthwise with the tool. If you have not used the knife cutting into slices half an inch high max.
Then arrange them in layers in the colander and sprinkle each layer with salt.
Let marry slices of eggplant for about 1 hour, so they can remove their bitter taste.
After an hour, rinse and dry the eggplant slices with paper towels. Then, beat the eggs in a pot with a pinch of salt and sprinkle the slices of eggplant, one by one. Then let them drain well in excess of the egg of another dish. Use the excess egg to wet other eggplants. Then mash them in flour. Remove the excess flour and then fry the eggplant slices in hot oil. When the eggplant slices are golden brown, place them on absorbent paper to remove excess oil.
Prepare a baking sheet and put on a base layer of tomato sauce. He formed the first layer with a few slices of eggplant, placing them side by side without overlapping, trying to close gaps. Then add a little bit of a ham and mozzarella. Then sprinkle with a tablespoon of sauce, cover the layer evenly. For the second layer of eggplant slices used, a few tablespoons of sauce and a sprinkle of Parmesan cheese. Go on like this, alternating layers and ingredients. Finish with a layer of mozzarella, and parmesan sauce.
Bake at 200 degrees for at least 40 minutes. The surface is browning. It ‘s very hot and racy but also cold for your picnic!