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Neapolitan Eggplant Parmigiana: The Queen of Summer
Traditional Neapolitan eggplant parmigiana recipe: fried eggplant, tomato sauce, buffalo mozzarella, and parmesan. Perfect for summer.
Rezept
Zubereitungszeit ca. 2 StundenVorbereitung ca. 1 StundenKochzeit ca. 40 Minuten
Zutaten:
- 1,5 kg of round Neapolitan aubergines
- 700 ml San Marzano tomato puree
- 400 g of buffalo mozzarella from Campania
- 150 g of Parmigiano Reggiano
- Fresh basil to taste
- 2 cloves of garlic
- Extra virgin olive oil to taste
- Seed oil for frying as needed
Arbeitsschritte:
- Tagliare le melanzane a fette, salarle e far spurgare 1 ora. Friggere in olio caldo. Preparare il sugo con aglio e passata. Nella teglia alternare strati di melanzane, sugo, mozzarella, parmigiano e basilico. Cuocere a 200 gradi per 35-40 min. Lasciar riposare 15 min prima di servire.
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