Fabulous Aubergine Parmigiana!
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