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Parmigiana di melanzane

by Adriana Sicilè
Parmigiana di melanzane

Ingredients for 4 people:

1 kg of aubergines, 200 grams of onion, 150 grams of tomato sauce, 150-200 grams of grated Parmesan, fresh basil leaves, 50 grams of mozzarella, 2 hard-boiled eggs, olive oil, salt.


1 Cut the aubergines in the length of the sliced ​​c.a. 2 m each. Add salt and leave to rest for about 2 hours.

2 Fry them in a pan with plenty of oil and fry the sliced ​​onion. Put half of the aubergines in a pan, oiled with half of the Parmesan, onion, tomato sauce and basil leaves.

4 Cover the aubergine, parmesan and a little tomato sauce with the other half. Halfway through cooking in the oven, decorate with the slices of hard-boiled eggs and the mozzarella.


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