Le Ricette

Eggplant Parmigiana

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
90 min
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DIFFICULTY
Medium
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TYPE
Main course


Ingredients for 4 people


1 pound eggplant
2/3 cup flour
2 eggs
10 ½ ounces tomato sauce
3 ½ ounces mozzarella
1 cup + 2 tablespoons Parmigiano Reggiano cheese grated
3 ½ ounces fresh pork sausage
Oil for frying as needed
Salt to taste


Ingredients


eggplant
sausage
tomato

Preparation 30 minutes preparation + 60 minutes cooking

1
Wash and trim the eggplants, cut into thin slices.

2
Place flour in a shallow bowl. Lightly beat eggs with a fork in a second bowl. Working with one slice at a time, dredge eggplant in flour, coating evenly, then dip in egg.

3
Fry in a pan with enough hot oil to cover the slices completely until golden brown (check oil temperature by dropping in a few drops of oil). Remove with a slotted spoon and drain on paper towels. With the tip of a knife, make a small incision in the sausage casing and remove it.

4
Crumble the meat and sauté in a pan with very little oil over high heat. Line the bottom of a baking dish with parchment paper and spread a thin layer of tomato sauce.

5
Arrange a layer of eggplant slices over the sauce, covering completely. Drain and dice the mozzarella. Make another layer of sausage and mozzarella, cover with sauce and Parmigiano.

6
Continue layering with remaining eggplant and other ingredients, finishing with a layer of eggplant.

7
Cover with sauce, sprinkle with the remaining Parmigiano and cook in a preheated 350°F oven until a golden brown crust is formed.


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