CULINARYON Cooking Events
Aubergine alla parmigiana
for tomato sause 4 potion
Peeled tomatoes in juice pelati 384 g
Vegetable oil 8 g
Onions 24 g
Sea salt 1 pinch
Vegetables stock 24 g
Pepper 1 pinch
Ingredientes for the dish
Aubergines 525 g
Parmesan cheese 80 g
Vegetable oil 200 g
Sea salt 10 g
Basil fresh 15 g
Black pepper ground 2 g
Mozzarella Fior di Latte 160 g
Step-by-step recipe
Step 1
Cook the sauce: Dice the onions.
Fry the onions in a pot with
olive oil for 5 minutes.
Step 2
Blend the tomatoes together
with the juice. Add to the
onions. Add vegetable stock.
Cook the sauce for an hour
on low heat. Season to taste.
The sauce is ready!
Step 3
Slice aubergines lengthwise.
Step 4
Add vegetable oil to the
saucepan. Deep fry
the aubergines and
lay on paper towel
to soak extra fat.
Step 5
Cut mozzarella into cubes or
Step 6
Cover baking sheet with the
parchment paper. Put onto
baking metal ring.
Place fried aubergines into
the baking metal ring.
Step 7
Put onto the aubergines a
few pieces of mozzarella and
basil. Add grated Parmesan
cheese. Add a spoon of tomato
sauce and cover with slices of
aubergine. Then add a bit more
tomato sauce and sprinkle
with grated Parmesan.
Step 8
Put the dish into the oven and
bake for 20
t=180C. Serve decorated with
basil leaves.
Enjoy your meal!
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