Page 36 - June 2022

Parmigiana di Melanzane

Ingredients: inch thick – and pass them in flour. Remove

4 Medium aubergines (eggplants) any excess of flour and then fry them – 4/5
2 Cans of tomatoes at the time – in hot vegetable oil. When they
2 garlic cloves are tender drain them and leave them to rest

1 Red onion on kitchen paper for a few minutes. Sprinkle
2 Handfuls of basil leaves some salt over them. Spread some of the

200g-300g grated pecorino cheese tomato sauce on the bottom of the tray.
Sunflower oil Arrange a layer of aubergine slices, cover
Flour with tomato sauce and the grated pecorino.

Repeat this process until you have used up
Instructions: all the ingredients ending with a layer of

Make the tomato sauce by simmering gently sauce and pecorino on top which will crisp
for at least 30 minutes the tomatoes in a up under the grill. Make sure you arrange
pan together with the onion halved and the your slices in a lattice pattern. Bake in the

whole garlic cloves; season with the basil oven at 390 F for 30 minutes and under the
leaves and some salt. Slice the aubergines 1/3 grill for the last 5 minutes.

36 myindigosun.com