Eggplant Parmesan: the Neapolitan recipe with a unique flavor
published on 11 September, 2018 at 10:08
A traditional Neapolitan recipe that is popular all over the world; it will be an burst of flavor from the first bite!
Source: https://www.youtube.com/watch?v=kfFRGgdpcNY
Source: https://www.youtube.com/watch?v=kfFRGgdpcNY
Ingredients (serves 4)
1200g eggplant
400g tomatoes, peeled
1 scamorza cheese
Basil
Plate of grated parmesan
3 cloves garlic
Oil for deep frying
Extra virgin olive oil
DIRECTIONS
Wash and cut the aubergines into long slices. In a pan full of frying oil, cook and brown the slices. In a saucepan, put oil, garlic cloves and leave for a few minutes, remove the garlic and then add the tomato and basil. Start to create the recipe; in a pan, create a bed with the sauce, then put the eggplant, put a layer of Parmesan and finally a sliced scamorza. Repeat the steps until the ingredients are finished. Bake in preheated oven at 170°C (340°F) for 45 minutes.
1200g eggplant
400g tomatoes, peeled
1 scamorza cheese
Basil
Plate of grated parmesan
3 cloves garlic
Oil for deep frying
Extra virgin olive oil
DIRECTIONS
Wash and cut the aubergines into long slices. In a pan full of frying oil, cook and brown the slices. In a saucepan, put oil, garlic cloves and leave for a few minutes, remove the garlic and then add the tomato and basil. Start to create the recipe; in a pan, create a bed with the sauce, then put the eggplant, put a layer of Parmesan and finally a sliced scamorza. Repeat the steps until the ingredients are finished. Bake in preheated oven at 170°C (340°F) for 45 minutes.
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