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Aubergine "Parmigiana" - Milinciani a Parmiciana PDF Print E-mail

Milinciani a Parmiciana - Author Blue Lotus

Ingredients: 2 aubergines, sliced; 300 gr (12 oz) fresh tomato sauce; 150 gr (6 oz) grated parmesan cheese; fresh basil; olive oil.

Chop the onion and cook it in a pan with a bit of olive oil, once the onion is golden add the tomato sauce, a handful of basil and a pinch of salt and continue cooking over low heat.
Meanwhile, cut aubergines into slices and, after being sprinkled with coarse salt,  take place to empty the liquid into a colander for about an hour. After being dried thoroughly, fry them, lie on a paper towel so that they can lose the excess oil and you have a baking dish, alternating with tomato, basil with large leaves and Parmesan cheese. Then baked in the oven and are served cold.


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