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Melanzane alla Parmigiana (Eggplant Parmesan)

di Academia Barilla

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Melanzane alla Parmigiana (Eggplant Parmesan)
1 hours


Side dish

Ingredients for 4 people

1 pound eggplant
7 tablespoons butter
5 tablespoons extra virgin olive oil
1 yellow onion chopped
3 1/2 ounces tomato sauce
Salt and black pepper to taste
1/2 cup vegetable broth
1 cup + 2 tablespoons Parmigiano Reggiano cheese

Preparation 30 minutes preparation + 1 hours cooking
1. Choose nice, firm eggplant for this preparation

2. Cut lengthwise in 1/8 inch slices

3. Boil in plenty of water for 5 minutes

4. Drain well and pat both sides dry with a cotton or linen dish cloth

5. Heat olive oil and butter in a medium-sized sauce pan over medium heat

6. Sauté chopped onion until slightly golden, add tomato sauce and eggplant

7. Cook for 30 minutes, stirring occasionally and adding broth, if necessary, until eggplant is soft and completely cooked

8. Sprinkle with grated Parmigiano Reggiano

9. Serve immediately or at room temperature