Quote:
Originally Posted by beppe
I am sorry. I cook it like this.
I slice the eggplants 1 inch thick. I put them with some salt under a weight in a bowl for a couple of hours so they loose the bitterness. I dry them with a towel.
I grill them on a non stick pan.
I make a tomato sauce with pelati, garlic and onion. Slow cook untill smooth.
I build the casserole with one layer of egg plant, a couple of spoons of sauce, break few leaves of basil, mozzarella. Sprinkle of parmesan. And again and again. On top generous with parmesan.
Bake at 180°C (not critical) till browned.
Some time I avoid mozzarella and put just more parmesan.
It is a salutary version of melanzane alla parmigiana, where the eggplant slices are breaded and fried.
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Thanks for posting that, beppe!