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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How to make tomato sauce!

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The tomato sauce is certainly one of the main condiments for pasta and rice in Italy, this is in fact tasty, healthy and low in calories, it is also very easy to prepare and even the less expert in the kitchen can make in few simple steps a genuine dish.





Ingredients for tomato sauce: 
  • Tomato puree 1 l (usually come in a bottle)
  • Onion 1
  • Fine salt as needed
  • Garlic clove 1
  • Basil leaf 5
  • Extra virgin olive oil 4 tablespoons


Preparation: 

To prepare the baked pasta, start with the sauce: in a large non-stick pan pour the oil, a whole clove of garlic and finely chopped onion. When the oil is hot, pour the tomato sauce, add salt and cook for 30 minutes over low heat and with lid, stirring occasionally. 

After cooking the sauce, remove the garlic; season with salt and stir. Cook over a low heat for 15 minutes; then add the basil and continue cooking for another 5 minutes.
After these minutes your sauce is ready.
Storage: 

 You can keep it in the fridge closed well a container for 5-6 days at most.

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