Whats The Difference Between Flips

Eggplant parmigiana

Today I want to offer you the recipe for eggplant parmigiana , a classic Italian cuisine. There are many versions of this recipe: some breads eggplant before frying them, who puts in the layers even eggs, cheese and ham. The recipe you describe me is that my mom taught me the CIA, a cook superfine! It 's a simple recipe from the taste, but delicious. Try it, then tell me if you liked it!

Serves 2:

an eggplant purple (or round) great

100 g grated Parmesan cheese

a bottle of tomato sauce

1 clove garlic

salt

basil

frying oil

Preparation:

Wash eggplant and cut into slices about ½ cm thick in the direction of the length.

Put the slices of eggplant in a colander, sprinkle each with a pinch of salt and let stand for about 1 hour - 1 ½ hours. This helps to ensure that they expel the water feature that can make them bitter and slightly spicy.

Meanwhile prepare the sauce putting in a pan a little olive oil, garlic and tomato puree and cook for about half an 'hour.

spent an hour, rinse the eggplant, dry and fry in hot oil for a few minutes.

Put the bottom of a pan two tablespoons of sauce, then make a layer of eggplant, placing them side by side without overlapping. Pour one or two tablespoons of sauce over eggplant, spreading it evenly, and sprinkle with grated Parmesan. Repeat this until you've finished all the ingredients.

Put the pan in the oven at 180 degrees for about half an hour, until the cheese has assumed quell'invitante golden appearance.

Bon appetit!

Laura

few more idea:

• To sweeten the tomato, which can sometimes have a flavor that bit 'sour, you can add half a teaspoon of sugar in cooking.
• The origins of this recipe are disputes between Emilia Romagna, Campania and Sicily. It seems that it is a legacy of Greek and Arab domination: indeed, very reminiscent Greek Moussaka and Tiani Arabic.

• discussed and also the meaning of the name "Parmesan".
  According to some, the name means "cook like the inhabitants of the city of Parma, or in layers, according to other name would indicate the presence of the famous cheese in the dish. More reliable is the assumption that the name "Parmesan" is derived from the word Sicilian "Parmiciana", ie all the wood pieces together, overlapping, which are reminiscent of the Persian and the refurbishment of the eggplant parmigiana.