Quando una mamma italiana cucina / When an Italian mummy cooks

Aubergines parmigiana stuffed with smoked ham

I am going to tell you a secret …. The art of  not fried “impanatura” – breading!

The process is more or less the same as the traditional fried one: take a couple of aubergines, cut them into slices and let them rest with coarse salt,  so that they can lose the excess water.

After a couple of hours they are ready. You can also do it the night before to the day after, placing them in the fridge.

Now dry them with kitchen paper and put them first in beaten egg and then bread crumbs.

 

Place them well stretched onto the oven plate and bake at 175 degrees for about 40 minutes.

 

You can season them with whatever you want. They are excellent with melted cheese, for example. I prepared  stuffed aubergines parmigiana.

To do so I have cooked some tomato sauce by adding to evo, garlic and basil. For the filling I used the smoked ham grilled and sliced mozzarella.

The assembly of the dish is very simple: on a baking sheet , sprinkle the tomato sauce , a layer of aubergines, mozzarella and other sauce, so on for as many times as you want. Put it in the oven for 15 minutes with the grill on and the dish is ready !!

 

 



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