Parmigiana di Melanzane
3-4 medium sized eggplants, sliced into 1cm thick slices
1 Tbsp (EVO)
1 red onion, chopped
1 clove of garlic, chopped
190g jar , drained of oil
a handful of fresh basil
6 Tbsp , to fry
150g , grated
500g Buffalo Mozzarella, sliced thinly
Preheat oven to 200˚C. Place eggplant in a large colander and sprinkle each layer with salt. Rest for at least 10 minutes to an hour, to expel excess water, rinse thoroughly and dry well.
In a frying pan, heat the EVO on a medium heat, add onion and garlic and fry for a few minutes, until softened. Add passata and semi-dried tomatoes and simmer until sauce has thickened, add basil leaves and turn off heat.
In a large frying pan, heat the Romulo pure oil and fry the eggplant on both sides, drain on a paper towel.
Grease a medium sized baking dish with EVO and place a little of the tomato sauce on the bottom. Arrange eggplant slices in a layer in the baking dish, add a little sauce, grated Parmigiano and a layer of mozzarella. Repeat layers ending with eggplant. Cover with the remaining sauce and a sprinkle of Parmigiano. Place in oven for 40-50 minutes.
Please confirm that
you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.