Tuesday, June 23, 2009

Melanzane Alla Parmiggiana- parmesan aubergine-eggplant


1 Kg egg plant(aubergine)
100 gr. grated parmisan cheese
200 gr. mozzarella- grated
2 cans tomatoes
some flour
2 onions
Olive Oil

Cut the eggplant lengthwise, salt slightly, place aluminum foil on top and a weight ( a cook book!)
Let stay for about an hour.
In the meantime, fry onions and garlic in olive oil. add the tomatoes and herbs and let simmer for about 30 mins.
Pre heat the oven to 180C or 380F
Rinse the egg plant and fry gently untill almost cooked.
Layer the vegetables with mozzarella, sauce and grated cheese ending with a layer of mozzarella
Cook for about 30 mins


1 comment:

  1. Hi,

    I've been on a hunt for good eggplant parmisan I'm going to give this a try I will let you know my results.

    Thanks for the recipe.
    Aprons by Julie


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