are carnivores. I even love the smell of blood. But Parmigiana, boys, Parmigiana remains in the top places on my list of flavors. And the challenge of today and make it as pleasing to myself.
I am convinced that certain elements could facilitate this task, such as canned tomatoes, my colleague Maria Calabria, gave me some time ago.
A little oil, a clove of garlic and two basil leaves and, in my kitchen, they give off scents that I almost forgot. The sauce will have to go slowly, I'll mind the other ingredients. First, the mozzarella. Buffalo naturally. The cut in small pieces, then let school with a weight on top, because the recipe would make it too watery whey. Then
eggplant. The cut in thin slices and, in contrast to what is often recommended, do not let the salt to lose the bitter water. A touch of bitterness is perfect for my mood and to celebrate this spring with the scent of autumn.
After cutting the eggplants, the step in the egg and soon after in a pan to fry in virgin olive oil. No. grids for eggplant Parmigiana. I want to feel crisp and juicy beneath my teeth.
've got everything. Now just assemble the layers, a spoonful of tomato on the bottom of the pan, then a layer of eggplant just salty. Then again, this fragrant tomato and mozzarella, placed over the entire surface generously. I close the layer with parmesan cheese. Then another layer of eggplant and cover with tomato, mozzarella and Parmesan, a little 'less abundant than in the layer in between.
Well, now it takes ten minutes in the oven to 180 degrees. Right to bind the ingredients to brown the top layer of cheese. Parmigiana me And I taste the warm, if you resist.
No joke, this time to tell a recipe that everyone knows already. This is just sharing with people I know, with whom I would like to know better and who does not know at all. Why just a scent to travel through time and feel better. How are you?
Ingredients: Eggplant two, four eggs, tomato sauce, mozzarella, parmesan, olive oil, salt.
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