Melanzane alla parmigiana (3)
Instructions
Wash the eggplants and cut into slices ne! Lengthwise.
Place them on a sieve, salt them and leave them like this for about 1 hour to issue the bitter water.
Dry them with a towel, dip in flour and FRY in plenty of hot oil.
Place in an ovenproof dish with a layer of Eggplant, drizzle with a tablespoon of tomato sauce, abundant cheese and some bit of butter.
Continue like this until the eggplants and place in oven for about 15 minutes for a season.
Ingredients and dosing for 4 persons
- 4 medium aubergine
- 100 g of parmigiano-reggiano
- Tomato sauce basil scented
- Butter
- Flour
- Abundant of frying oil
- Salt