Melanzane Parmigiana : Pasta Recipes
Melanzane parmigiana needs a description right here. Most likely it is not a pasta recipe. It might be a casserole.
Ingredients
3 or 4 big eggplants (aubergines)
tomato sauce
about 200 or 300 grams of mozzarella cheese, sliced
grated parmesan cheese
flour
oil to fry
salt
Procedure
Wash eggplants and cut them in slices circa 1.5 cm thick. Some eggplants have a bitter taste and you can ease this by following the following procedure.
Put some salt on each slice´s side and put them on a big plate.
When all the slides are covered with salt, cover them with another plate, pressing a bit.
Let them rest for 20-30 minutes.
Then wash the slices under running water and let them dry a while.
Dust the slices with flour and fry them. Do not overcook, as they will spend some time in the oven later.
Take a pan for the oven and make a layer with eggplants slices, then one with the tomato sauce, then one with some slices of mozzarella and parmesan.
Make as many layers as you wish, but 3 or 4 should be enough. Be sure the last one to be completely full of parmesan, that will make a nice crust when cooked.
Now everything is finished, put the pan in the oven at 180°C (356°F) for about 20-30 minutes.
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