Eggplant parmigiana is a great classic of Italian cuisine, a symbol of the South and family traditions. Layers of tender eggplant, fragrant tomato sauce and melting cheese alternate in a rich and comforting dish, perfect to enjoy hot or at room temperature.
Wash the eggplants and slice them thinly (about 1/2 cm).
Dust them in flour and then fry them in plenty of oil until golden. Drain them and start assembling the parmigiana.
In a baking dish, spread a thin layer of tomato passata seasoned with oil, salt and basil. Arrange a layer of eggplant.
Add a few cubes of Fiordilatte and a sprinkle of Parmigiano Reggiano. Add a few fresh basil leaves for aroma.
Repeat the layers until the ingredients are used up, finishing with sauce and cheese.
Bake in a preheated oven at 180°C for about 25-30 minutes, until the top is golden and the cheese is melted.
Let rest for a few minutes before serving so the flavors meld together perfectly.
Baking dish
Oven
Frying pan
A rich and comforting dish, emblematic of Italian tradition, that combines simplicity and flavor in every layer.
Italia, Campania
| Energy (kcal) | 114.57 |
| Carbohydrates (g) | 7.38 |
| of which Sugars (g) | 7.38 |
| Fat (g) | 7.66 |
| of which Saturates (g) | 2.46 |
| Protein (g) | 3.54 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.07 |
