Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 8 | 140 minuti |
Ingredients
| 1.5 Kg | Eggplant |
| 150 g | parmesan cheese |
| black pepper | |
| peanut seed oil | |
| 1.4 L | tomato passata Sterilgarda |
| 1/2 | golden onion |
| foglie | basil |
| 30 g | coarse salt |
| 500 g | mozzarella |
| extra virgin olive oil | |
| table salt |
Preparation
- Wash and cut the aubergines into 5 mm thick slices. Place them in a colander, sprinkling with coarse salt. Add a plate with a weight to drain the aubergines. Time required: about 1 hour
- Cut the mozzarella into cubes and leave to drain in a colander
- Oil a saucepan and brown the onion for a few minutes. Add the Sterilgarda tomato puree and season with salt. After about 45 minutes, turn off the heat and add the basil leaves
- Rinse the aubergines and fry them in seed oil at 170°. After 3 minutes drain on absorbent paper
- Put some tomato puree in the baking dish. Arrange the first layer of aubergines. Cover with pepper, parmesan, fiordilatte and tomato puree. Repeat the procedure by reversing the direction of the slices at each layer
- Bake at 200° and cook for 40 minutes
Thinly slice the spring onions, grease a pan with 5 tablespoons of extra virgin olive oil and lighten the spring onions. Peel and finely grate the ginger, ...
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