Thursday, March 5, 2009


Hi there. First guest blog! By Enri! Okay, enough with the exclamation points.

So, onto Enri's mom's parmigiana di melanzane (eggplants, aubergines, berenjenas, 茄子, еггплантс, etc.).

Here's a picture of the ingredients you'll need (very thoughtful Enri):

First, slice some eggplants and soak under salt for about an hour. Next, prepare a plain tomato sauce with basil/carrots/onions or garlic (cooking time about 40min) (ingredient A). Then, prepare some boiled eggs and when cold pile and slice in small cubes (ingredient B). Cut up some provola (original recipe says "provola silana") into little cubes (ingredient C) and grate some grana padano (ingredient D). Next, fry the eggplants in deep oil (different schools different oils, corn oil was used in this version, olive oil can also be used).

Now assemble your parmigiana as follows:
1. put bread crumbs in a pan that will later go into the oven (so, oven-compatible pan, understood?)
2. cover with fried eggplants to make a continuos layer
3. cover this first layer with ingredients A, B, C, and D spreading uniformly
4. continue for 2-3 layers repeating steps 2 and 3

Now put the pan into the oven for 30-40 mins.

And that's it!

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