organic flour for covering all slices of eggplants to fry
(but if the eggplants are really sweet and fresh you do’t need any flour, if you are gluten free you can use rise flour)
extra virgin olive oil for frying
500 ml of tomato sauce
1 onion and 1 shallot
some basil leaves
150 g of mozzarella cheese
150 gr of Provolone cheese or mozzarella cheese or smoke mozzarella cheese
100 g of grated Parmesan cheese
First you need to prepare the tomato sauce by putting in a saucepan organic onions, basil and some pieces of carrots with 4 tablespoons of extra virgin olive oil.
Fry for few minutes, up to they become gold.
Add 2 jars of organic tomatoes sauce.
Cut the eggplants into circles slices less than 1 inch.
Now put them in a bowl big enough to hold them all, arrange them in layers and sprinkle each layer with coarse salt.
Let stay your eggplant for at least 1 hour, so that they can expel a good part of the bitter liquid that characterizes them. Or dry theme with cotton.
Then prepare a pan with extra virgin olive oil, and fry aubergines until they are golden on both sides and let them dry on a paper towel. You can add some salt, but we don’t.
Butter a baking dish and started to have a first layer of eggplant that have to be placed side by side without overlapping.
Slice provolone cheese and deal a few slices on the sauce leaving a little ‘spaced from each other.
Now prepare the second layer, placing the aubergines and continue covering them with tomatoes sauce, then parmesan and finally of slices of mozzarella cheese, until all of the ingredients.
Remember that the last layer should be grated with a good Parmesan cheese.
Put the eggplant parmigiana in the oven at 200 degrees for 30 minutes until the tomatoes will not present the characteristic “crust” golden.
You can serve your eggplant parmigiana is very hot, just pulled out of the oven, which at room temperature is excellent … the same, even cold!
The day after it is even better!!