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EGGPLANT PARMIGIANA
Jul. 25th, 2016 07:23 pmДелала для семьи на день рождения отца.
SERVINGS: 6 TO 8 PRINT
INGREDIENTS
3 tbsp (45 ml) extra-virgin olive oil
2 cloves of crushed garlic
2 lb (900 g) canned peeled plum tomatoes, finely chopped
1 bunch basil
4 lbs (1.8 kg) of Italian eggplant
1 cup (250g) of flour for dredging
2 cups (450 ml) of extra-virgin olive oil
salt, QB
2 large balls of fiore di latte, or buffalo mozzarella
5 oz (140 g) of provola affumicato or smoked scamorzza
1 1/2 cups (340 ml) of grated Parmigiano
INSTRUCTIONS
First make a basic tomato sauce: Heat up 3 tbsp of olive oil, put in some garlic, pour in the crushed tomatoes and cook for five minutes. Add salt and a little bit of the basil, ripped up, at the very end. Set aside.
Cut the eggplant into discs about 1/2 centimeter thick and dredge the slices in flour. Heat up a large frying pan and pour in a two cups olive oil. Let the oil heat up until just before it begins to smoke. This is important. The olive oil has to be hot enough so that the eggplant doesn’t absorb the oil, but instead fries, so that the outside becomes crispy and golden. If the eggplant slices are not fully immersed in the olive oil, you may have to turn them over so that they become golden on both sides. As soon as they’re done, take them out immediately and set them on some paper towels to soak up the excess oil and salt. Don’t layer them.
In a baking pan, ladle in a little tomato sauce and begin, like a lasagna, making a layer with your cooked eggplant slices. Shred or slice a little of the buffalo mozzarella or the fiore di latte, a little provola, and a good grate of parmigiano.
Finish that first layer with a little tomato sauce and some fresh basil, and repeat the sequence to make another layer. You can make three or four layers. Finish it with tomato sauce and a layer of cheeses. Cook at 350 in the oven for 40 minutes or until the top becomes crispy and golden. An absolute must, let it rest in the oven with the heat turned off, for an additional hour so that it can dry up and then at least another hour at room temperature before serving.
Источник: http://www.davidrocco.com/recipes/eggplant-parmigiana/
SERVINGS: 6 TO 8 PRINT
INGREDIENTS
3 tbsp (45 ml) extra-virgin olive oil
2 cloves of crushed garlic
2 lb (900 g) canned peeled plum tomatoes, finely chopped
1 bunch basil
4 lbs (1.8 kg) of Italian eggplant
1 cup (250g) of flour for dredging
2 cups (450 ml) of extra-virgin olive oil
salt, QB
2 large balls of fiore di latte, or buffalo mozzarella
5 oz (140 g) of provola affumicato or smoked scamorzza
1 1/2 cups (340 ml) of grated Parmigiano
INSTRUCTIONS
First make a basic tomato sauce: Heat up 3 tbsp of olive oil, put in some garlic, pour in the crushed tomatoes and cook for five minutes. Add salt and a little bit of the basil, ripped up, at the very end. Set aside.
Cut the eggplant into discs about 1/2 centimeter thick and dredge the slices in flour. Heat up a large frying pan and pour in a two cups olive oil. Let the oil heat up until just before it begins to smoke. This is important. The olive oil has to be hot enough so that the eggplant doesn’t absorb the oil, but instead fries, so that the outside becomes crispy and golden. If the eggplant slices are not fully immersed in the olive oil, you may have to turn them over so that they become golden on both sides. As soon as they’re done, take them out immediately and set them on some paper towels to soak up the excess oil and salt. Don’t layer them.
In a baking pan, ladle in a little tomato sauce and begin, like a lasagna, making a layer with your cooked eggplant slices. Shred or slice a little of the buffalo mozzarella or the fiore di latte, a little provola, and a good grate of parmigiano.
Finish that first layer with a little tomato sauce and some fresh basil, and repeat the sequence to make another layer. You can make three or four layers. Finish it with tomato sauce and a layer of cheeses. Cook at 350 in the oven for 40 minutes or until the top becomes crispy and golden. An absolute must, let it rest in the oven with the heat turned off, for an additional hour so that it can dry up and then at least another hour at room temperature before serving.
Источник: http://www.davidrocco.com/recipes/eggplant-parmigiana/
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