Eggplant Parmesan | Mangia Bene
Ingredients
Sliced eggplant;
Tomato sauce;
Chopped onion;
Mozzarella cheese (from the flower of milk or Buffalo mozzarella);
Parmesan cheese;
Olive oil;
Black pepper;
Fresh basil
Preparation method
In a pan, sauté the chopped onion in olive oil. Once golden brown, add the tomato sauce and mix. Once the tomato sauce is ready, separate it into a bowl and add the fresh basil leaves, a little salt and grated black pepper;
For the eggplant, in a deep frying pan, fry the eggplant slices in very hot oil.
It should be golden brown, a nice yellow color, without burning. Once golden brown, remove it and let it dry on absorbent paper.
Assembling the dish.
In a serving dish, assemble the dish in the following sequence; Tomato sauce, eggplant, tomato sauce, grated Parmesan cheese, and mozzarella (either fresh or buffalo mozzarella). Repeat the same sequence again until the baking dish is full.
For the last layer, generously spread tomato sauce until completely covered, and also add the fresh mozzarella and grated Parmesan.
Bake in the oven at 200°C for 40 minutes.
To pair with this recipe, @evino sent the Mazzei Ser Lapo Chianti Classico Riserva 2018 wine. Enter via the QR code or visit https://www.evino.com.br/
#bebetterwine
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