Monday, October 3, 2011
Eggplant Parmigiana (Parmigiana di Melanzane)
3 medium size Eggplants
1 Bottle Tomato Puree
4 Medium Mozzarella Cheese
300gr Grated Parmigiano Reggiano
2 garlic cloves
4 Basil leaves
1 liter Fryiung Oil
4 Tbs Extra Virgin Olive Oil
5 Tbs all pourposes flour
First of al Clean and Cut the Eggplants in slices, not too tin but not thik (see photo)
In the meanwhile prepare the tomato sauce.
After one hour well dry the aubergine slides one by one with a paper. Add the frying oil in a pan. Make it hot.