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It has a homemade feel, reminding of the authentic pleasure of the rural recipes because it maintains all the characteristics of fresh tomatoes, including peel and seeds. The unique and typically homemade texture of fresh tomatoes, roasted, peeled and strained leaving a delicious and very fine pulp great for sauces, pizzas and bruschette or as a base for more traditional recipes.
Ingredients for 9 people
| Ingredients | |
|---|---|
| Rustica Tomato Sauce 700g | 700 gr |
| Basil | to taste |
| Eggplants | 10 |
| Extra-Virgin Olive Oil | to taste |
| Flour | 1.1 lbs |
| Grana cheese | 1.1 lbs |
| Mozzarella | 1.1 lbs |
| Onion | to taste |
Preparation
Cut the eggplant into slices and fry them in oil (even just a little oil and a frying pan is fine), then dry the excess oil on a paper towel.
Prepare a classic tomato sauce that will be used later.
Dice the mozzarella into more or less irregular pieces.
Now it's time to put together the eggplant parmigiana.
In a pan, place the tomato first, then the eggplants, tomato, mozzarella and parmesan cheese, and so on, until we get to the edge of the baking dish.
Bake 20 minutes at 360° F.