Aubergines Parmigiana
Serves : 4 people
Preparation : 45 minutes
Cooking : 1 hour 05
Ingredients
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2.2 lb of eggplants
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28.2 oz of tomatoes fresh or crushed (canned)
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2 tomato paste
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8.8 oz of mozzarella drained weight
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2 garlic
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Parmesan whole, for grating
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olive oil
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3.4 fl oz of red wine
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3.4 fl oz of water
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salt and pepper
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coarse salt a little
Instructions
Slice the eggplants lengthwise into thin slices. You can use a mandoline to help with this. Sprinkle the eggplants with coarse salt and let them sit for at least 20 minutes to draw out the moisture.
Meanwhile, in a saucepan, sauté the garlic in 2 tbsp of olive oil until golden, then add the wine, the crushed tomatoes, and the tomato paste. Stir, then add the water. Season with salt and pepper.
Cover and simmer for 45 minutes over low heat.
Cut the mozzarella into small cubes and set aside in a bowl.
Once the eggplants have released their liquid, brown them in a skillet with a little olive oil.
Once the tomato sauce is ready, arrange the eggplant slices in a baking dish, alternating them with the mozzarella and tomato sauce.
Finish with a layer of eggplant, tomato sauce, and freshly grated Parmesan cheese.
Bake at 210°C (gas mark 7) for 20 minutes, and there you go!