Fabulous Aubergine Parmigiana!

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The aubergine parmigiana is the queen of unique dishes! A dish shared and disputed as origins from north to south Italy, with some different ingredients and methods of composition, but all absolutely fabulous! Few ingredients, but a lot of flavor for a dish that symbolizes Mediterranean dishes: tomato, aubergine, basil and cheese. Difficulty: Medium Preparation: 40 minutes Cooking: 100 minutes Portions: 8 people Note: Plus one hour for salted Ingredients: Large aubergine 1,5 kg Tomato passata 1,4 l Mozzarella 500 g Parmesan cheese as needed Onion 1/2 Extra virgin olive oil as needed Basil leaf 3/4 Fine salt as needed Sunflower oil as needed (to fry the aubergines) Coarse salt 35 g (to purge the aubergine) Plain flour as needed Eggs 4/5 Preparation: To prepare the parmigiana, the first thing to start by washing and drying the aubergines. Then with a knife remove the stem and start to cut the aubergine lengthwise, trying to get slices more or less
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Delicious small chocolate cake with a melting heart!

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The small chocolate cake with a melting heart is a perfect dessert to conquer your guests, quick and very easy to prepare: a soft shell in which to dip the spoon to discover the soft and creamy heart.
a dessert as good as a meal, which you can also prepare the day before and then be baked at the time of serving, so ad to be sure that the heart is perfect.
a real explosion of testa that will hit the heart of the guests who will have the good fortune to taste it.

 Difficulty: low
Preparation: 15 minutes
Cooking: 13-15 minutes
Portions: 4 people 
Ingredients for 4 small cakes with a diameter of 8 cm
  • Dark chocolate 150 g
  • Butter 80 g
  • Flour 00 20 g
  • Cocoa powder 10 g 
  • Medium Eggs 2
  • Yolks 1
  • Icing sugar 90 g
  • Vanilla pod seeds 1

To butter and sprinkle the molds: 
  • Butter as needed
  • Cane sugar as needed

Preparation: 

 The first thing you need to do is to cut the dark chocolate into large pieces with a knife,


 pour it into a bowl and let it melt in the microwave for about 3/4 minutes, stirring it every now and then to melt, when the chocolate has melted add the butter, stir until it is well mixed.


 Once ready, put the bowl out and leave it aside. Meanwhile, in another bowl, pour the eggs and the yolk, add the icing sugar and vanilla pod seeds.

 Work everything with the electric whisk until it is light and fluffy, at this point pour the dark chocolate that you have melted in the bowl with the eggs and the icing sugar and continue to mix everything with the whips so the mixture is can mix well.
Now add the powder to the dough: sift the flour and cocoa powder, and mix everything with a spatula so as to mix all the ingredients.

 Now that the dough is ready, take the 8 cm di diameter aluminum molds with a 4 cm high edge, butter the bottom and the edge and then sprinkle with brown sugar (alternatively you can use cocoa powder or icing sugar).


Pour the whole filling for 2/3 the molds, and put them in preheated oven at 18'° degrees for 13-15 minutes. 
Once you have finished cooking, take them out immediately. turn them over on a hot plate, finish sprinkling the chocolate cake with icing sugar and serve it immediately!
Storage: 

 It is advisable to consume the dessert at the moment. If you want you can keep it uncooked for a day in the fridge covering it with the cling film or you can keep it in the freezer for some time. You will put them in the oven frozen for a few more minutes of cooking (3-4 minutes more).



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