Parmigiana di melanzane
Just by looking at this photo I get hungry! This is a revised version of the classic dish, which instead of using fresh tomatoes uses a cooked tomato sauce called “pomarola”, made with carrots, celery, and tomatoes. This is a lighter version, ideal on a hot summer day.
- Eggplants, 2 medium size
- Tomatoes, 2 big size and juicy
- Mozzarella cheese, one ball
- Parmesan cheese shavings
- Olive oil
- Salt and Pepper
Cut the eggplants in thin slices, place them on a paper towel and sprinkle it with coarse salt, let it sit for a half hour while the bitterish juice is released from the eggplants. Cut up one of the tomatoes in slices and set aside. Cut the other tomato up in cubes and flavor it with olive oil, salt, and pepper. Set aside. Cut up the mozzarella in slices, just like you did with the tomato. Once the eggplants are done releasing the juice, dry them with a paper towel and place them in a pan with some olive oil on low heat. Let them brown nicely on each side, do not flip often. Once they are done cooking set them aside to cool on a paper towel to absorb the eccess of olive oil. When the eggplants are at room temperature start to compose the layers of your eggplant parmesan. Start by putting the eggplants on bottom, then the tomato slices, flavor with salt and pepper and olive oil to taste, add the the parmesan cheese shaving and the slices of mozzarella cheese. Keep doing this until you run out of the sliced ingredients. Garnish your dish wtih the diced tomatoes and the basil leaves. ENJOY!