WINE SHOP MIONETTO

Parmigiana

One of the symbolic dishes of the summer is parmigiana. Enhance it with our Prosecco DOC TV - Luxury Collection!

INGREDIENTS (for 4 people)

700 g of round aubergines

500 ml of tomato sauce

350 g of mozzarella

60 g of grated Parmesan cheese

1 clove of garlic

Extra virgin olive oil to taste

Basil to taste

Salt to taste

Pepper to taste

RECIPE

Cut the aubergines into slices of about half a centimeter and place them in a colander in layers with coarse salt, in order to remove a little of the vegetation water. Let them rest for at least 1 hour. Rinse them, squeeze them and dry them with kitchen paper.

Bring them to brown a few at a time in a pan with plenty of extra virgin olive oil. Place them on a plate with absorbent paper to lose excess fat.

In a pan, brown the garlic in the oil and add the tomato puree, salt, pepper and bring to a boil. Cover and reduce, cooking for about 15 minutes. Let it cool and then put a few spoon on the bottom of a baking dish.

Then arrange the slices of semi-fried eggplant forming a layer, add a few slices of mozzarella and sprinkle with grated Parmesan cheese and a few basil leaves. Cover with other aubergines and proceed in this way until all the ingredients are used up. Bake in a preheated oven at 180 ° for 35-40 minutes.