PARMIGIANA (EGGPLANT PARMESAN) – Original Italian recipe

Parmigiana (eggplant parmesan) is one of the most loved and famous Italian dishes, the best way to taste eggplants, especially during summer and early autumn. In Italy everyone has their own version of parmigiana, but today we present the most appreciated and tasted version: the Neapolitan aubergine parmigiana. And if you want a lighter version, just grill eggplants instead of frying them!

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★ INGREDIENTS (8 servings)

Aubergine (Eggplants) – Black oval 1,5 kg
Tomato sauce 1,4 l
Fiordilatte (mozzarella cheese) 500 g
Parmigiano Reggiano DOP 150 g
Golden onion ½
Extra-virgin olive oil a.n.
Black Pepper a.n.
Basil a.n.
Fine salt to taste
Peanut oil a.n.
Coarse salt 35 g

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