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Parmigiana is a Southern Italian dish that can be summed up as an eggplant gratin with Parmesan! It is generally eaten with spaghetti. I recommend preparing it in advance because even though it is very easy, it takes a little time.<\/p>\n
The ingredients you will need (I am not giving quantities because that depends on the number of people) for the parmigiana recipe:<\/strong><\/p>\n – Eggplants<\/strong><\/p>\n – Good-quality plain tomato sauce<\/strong><\/p>\n – Mozzarella<\/strong><\/p>\n – Parmesan<\/strong><\/p>\n – Garlic<\/strong><\/p>\n – Onion<\/strong><\/p>\n – Olive oil<\/strong><\/p>\n – Basil<\/strong><\/p>\n – Salt, pepper<\/strong><\/p>\n First prepare the tomato sauce: brown chopped garlic cloves and onion in a pan with olive oil. Add the tomato sauce, then the basil. Season with salt and pepper. If you find your sauce too acidic, add a little sugar to soften it.<\/p>\n Prepare the eggplants: wash them, then cut them lengthwise into thin slices. You can make them release their water if needed by placing them on a plate sprinkled with coarse salt for half an hour (rinse and dry them afterwards). But most of the time, that is no longer necessary. For cooking, I brown them in a very hot pan with olive oil.<\/p>\n Assembling the parmigiana: in a baking dish, make a first layer with tomato sauce, a second with the eggplants, then add a little mozzarella cut into pieces on top and sprinkle with Parmesan. Repeat the process until your dish is full, finishing with the cheeses on top. Drizzle with a little olive oil.<\/p>\n