Melanzane alla Parmigiana

This dish, aubergin with parmesan cheese, was Sini's favourite in the lovely Italian Restaurant Mediterraneo in Ha Noi, Viet Nam. Here is an illustrative recipe, which was done for Jari's 50 years anniversary dinner. It will take good three hours, unless you have better kitchen equipment to prepare things quicker. Buon Appetito.
3 firm egg plants
250 g mozzarella cheese
1 small chopped onion
400 g tomatoes/canned or crushed 

2 garlic gloves
6 tbs grated parmesan cheese
2 dl olive oil (1/2 cup)
flour

3 - 4 basil leaves
salt
pepper, oregano
1 sugar lump


Prepare all the ingredients
Cut slices of 1/4 inch (5 mm) thickness.
Sprinkle salt on slices and press them for an hour.

Brown onion on low heat. Add also crushed garlic.
 		 Add tomatoes, pepper and oregano. Let boil for 30 minutes on low heat.
Chop basil leaves and mix with parmesan cheese.

Put lid on the kettle as the sauce will bubble easily especially on electric stowes where the heat control is diffult.
Sieve the tomato sauce.
Add a pinch of salt.

Rinse the eggplant slices with water and put them to dry on towel.
If you did not peel the eggplants, cut the scale parts.
Pane the slices in flour.

Fry in hot oil. A frying cooker will save a lot of time.
Pre heat the oven to 380 °F, 180 °C
Oil a suitable oven pan and add first a layer of eggplants.

Spronlke a tablspoon of parmesan cheese.
A layer of tomato sauce.
A layer of mozzarella cheese.

Add layers until all the ingredients are used. The last layer should be of parmesan cheese.
Bake for 45 - 60 minutes using the underneath heat. Ten minutes before ending you can add a thin layer of mozzarella.
Here is the ready dish, Delicious vegeterian food.


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Last change 11.09.2006 18:38