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Eggplant Parmigiana with Balsamic Icing

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This is a simple and quick preparation recipe, perfect for cold days.

Ingredients

Preparation Method

  1. Mark the eggplants and cut them into not too thick slices. Dip them in a bowl with coarse salt and place on a plate or a weight capable of pressing them and releasing the bitterness that distinguishes them. Keep them like this for an hour (30 minutes if you’re in a hurry).
  2. Lightly grease a grilled plate and place the eggplants, cooking them on both sides.
  3. Meanwhile, pour a drizzle of olive oil and the tomato with basil in a pan, let it cook on low heat for 5 minutes.
  4. Cut the mozzarella, squeezing it so that the excess water comes out.
  5. At the bottom of a refractory put a little sauce.
  6. Layer the eggplants tightly together.
  7. Add some sauce.
  8. Add Parmesan and flavorings.
  9. Arrange the mozzarella slices.
  10. Pass a drizzle of oil.
  11. And finally brush a little beaten egg on the surface.
  12. Start again with another identical layer with eggplant-sauce-parmesan-flavoring-mozzarella-oil-egg.
  13. Finish the third layer with eggplant oil-sauce-parmesan-flavoring and leave the remaining beaten egg on the surface.
  14. Bake in a preheated oven at 180 degrees for 30 minutes.
  15. Remove the pan from the oven and let it cool down to firm up.
  16. Make portions by serving with a little balsamic glaze.
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