Drain the slices well on paper towels and keep warm. Butter a baking dish (mine was about 30x18cm), sprinkle the bottom with toasted breadcrumbs, shaking off any excess. Layer the aubergine slices, follwed by the tomato sauce, some fresh basil leaves, mozarella slices and grated parmesan. Repeat these layers to use up all ingredients, finishing Melanzane alla parmigiana is a dish of slices of breaded, fried eggplant that are layered in a pan, covered in sauce and cheese and baked. This dish almost always has Parmesan cheese on it, but may also have soft, stringy mozzarella. Though melanzane alla parmigiana is either Campanian or Sicilian in origin, this dish is popular throughout
Start with a little tomato sauce on the bottom of the casserole. Layer the eggplants slices, then more tomato sauce, then the cheese and basil. Repeat until all of the eggplant slices are finished. Add a final layer of tomato sauce and cheese to finish. Bake in the oven for about 30 minutes 375°F/190°C for 25-35.
1 koolrabi. Schil de koolrabi en snijd ook in plakken die ongeveer even groot zijn als de aubergine. Verhit een flinke scheut olijfolie in een pan. Kruid de aubergineplakken met peper en zout. Bak ze aan beide kanten in de olie en laat uitlekken op keukenpapier. Kruid de koolrabiplakken met peper en zout en bak ze ook in de pan.

Historický recept, protože trochu objasním, jak se věci mají. Velmi často je také používaný název Melanzane alla Parmigiana (v Česku píší chybně „á la“, není to francouzský recept). Je to jedno z nejslavnějších jídel italské kuchyně. O původ receptu se odjakživa dohadovaly regiony Emilia Romagna, Kampánie a Sicílie. Parma s tím neměla nic společného, není

Ingredients. 4 large aubergines weighing altogether 1.1 – 1.2kg (about 2 1/2 lb) Plain flour for coating; 4 eggs; Plenty of olive oil; 300g (10 1/2 oz) fontina cheese, sliced

UUBOl.
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    • melanzane alla parmigiana in english