Berenjenas to the Parmesana, Italian traditional recipe

Today in Paulina cuisine we prepare a classic and infallible Italian dish , they are eggplants to the Parmesan or "Parmigian di melanzane" .

Check me that level we reached. And it is not a difficult recipe huh. Let us eliminate that human and catastrophic anticipation that to make exquisite dishes such as this you have to know difficult cooking techniques and undergo long hours of cooking. 

We face the kitchen in a different way and we say yes to cook rich, healthy and cheap. Well, now if they look for a sheet and a pen that this Italian recipe is the new favorite dish of the people.

About the eggplants to the Parmesana

The most Italian and traditional version we can do

As we saw, the eggplants to Parmesana is a very traditional meal in southern Italy and from there he devoted himself to conquering hearts around the world. More than anything to conquer ours, lovers of the eggplant and simple dishes. Therefore, their methods and ingredients were changing around the world, today what we are going to try is to make the most traditional version we can.

If we seek to make the traditional recipe to the letter, the first and fundamental thing is to fry the vegetables and after that just assemble the layers interspersed with a tomato and cheese sauce, etc. The point is frying, there are people who do not like this and prefer to cook the oven eggplants instead of fried, as if to make us healthy.

Although this would no longer be the traditional Italian recipe, it is a different option to consider.

Berenjenas to Parmesana, the key to success

?? Save the eggplants before cooking them, leaving them at rest for a while, at least an hour.

Avoiding this step is not a good idea ? Because? Well, the eggplant has a lot of liquid that becomes bitter and the question of this procedure is to eliminate it. Otherwise later in the oven you will release everything and it will also be impossible to serve.

• Another important thing is to press each layer well when it is assembling the baking ingredients, so that it is more stable.
• If they can buy raw tomatoes and peel them, they applaud them. It is not such a difficult task and the result is different.
• To remove the skin from the tomato: it simply cut off the skin with a sharp knife and we carry boiling for 10 seconds or so until the skin begins to soften and split, then we pass them through cold water and the skin will come out almost almost alone. Chau.
• Basil is a fundamental ingredient and the favorite of Italian cuisine.

There is not much more to add, they will see that the eggplain recipe to the Parmesana is very simple and the result loves anyone. It adapts well to the number of people who are, if they cook for one then get a eggplant and make a rich individual dish without problem.

Berenjene recipe to Parmesana 

Ingredients

• 2 eggplants.
• 1 can of peeled / crushed tomatoes.
• 1 onion.
• 500 g of Parmesan and Mozzarella cheeses.
• Basil.
• Flour to batter.
• Frying oil.

The sauce

1. Place an olive oil base on a pan and wait for it to be hot. Chop the onion and dispose of the oil, brown a little and then add a couple of basil branches.
2. Finally add crushed tomatoes along with a pinch of salt. Cook for 30 minutes over medium heat.

The eggplants

1. Wash the eggplants very well and cut them into fine slices along. Now locate the portions in a bowl with a little salt above each slice, one above the other. Leave at rest for 1 hours to lose bitterness. 
2. After the time you will see how they have been cleaned, rinse with plenty of water removing the surplus of salt. Drain and dry them well.
3. Back each slice with a little flour before frying. Meanwhile, heating plenty of oil in a frying pan.
4. Fry the eggplants over high heat. Remove them from oil when they are brown on both sides and dry each on an absorbent paper.

How to make eggplants to the Parmesan, armed and cooking

1. With the cooked eggplants and the sauce ready to start the armed plate in an oven fountain. First place a thin layer of tomato sauce and above accommodate a eggplant base.
2. On this one provides a second layer of tomato sauce and above a few picadas medium basil leaves. Above basil add grated Parmesan cheese and a bit of mozzarella.
3. Above the cheese start the layer process, eggplant, sauce, basil and cheese. Repeat the process with all the ingredients ending with a parmesan layer.
4. Bring to preheated oven at 180 for 25 minutes.