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Preparation Time:
50 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
3 medium-sized eggplants -
250 g milk -
150 g 00 flour -
2 copper tomatoes -
100 g cooking cream -
2 jars of D'Amico Tomato and Basil Pasta Sauce -
1 jar of D'Amico sundried tomatoes -
250 g dry provola cheese -
1 bunch of fresh basil -
70 g Parmigiano Reggiano cheese -
salt to taste -
500 g seed oil -
extra virgin olive oil to taste
Instructions
Wash and peel the eggplants and cut them into ½ cm thick slices. Dip the eggplant slices in milk and then immediately in flour. Fry the eggplant in hot seed oil at 175°C until golden brown. Drain and place on paper towels. Season with salt before starting to assemble the parmigiana. Drain the sundried tomatoes. Dice the provola cheese.
Assemble the parmigiana in a bowl, starting with a thin layer of tomato sauce on the bottom. Add an eggplant and season with a tablespoon of sauce, the provola cheese, a basil leaf, a piece of sundried tomato, a sprinkling of Parmesan cheese, and another tablespoon of tomato sauce. Add another slice of eggplant and repeat the filling as in the first layer, up to a maximum of three layers.
Once assembled, pour the sauce over the top, add a few drops of cooking cream to the surface of the parmigiana, and sprinkle with Parmesan cheese.
Drizzle with a little extra virgin olive oil and bake at 190°C for about 8-10 minutes. Allow to cool before serving.
