Pan-cooked eggplant Parmesan
A perfect recipe to say goodbye to summer, which is already in its final days. An easy but very tasty recipe that will take you to the beach even in the middle of winter.
Ingredients for 4 people:
Ingredients for the prawns:
- 2 large eggplants
- 500 g of peeled plum tomatoes
- Grated mozzarella cheese
- Grated parmesan cheese
- Fresh basil
- Extra virgin olive oil
- Black pepper
- Salt
Ingredients for the salad:
- 1 fennel bulb
- 1 orange
- Black olives from Aragon
- Pomegranate
- Extra virgin olive oil
- Salt
Preparation:
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We prepare a homemade tomato sauce: for this, in a low Compac pot, we pour a splash of extra virgin olive oil, then add the whole plum tomato, salt, pepper, fresh basil and mash with a fork. Let it cook over medium heat for about 25 minutes. Set aside.
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We wash the eggplants and cut them into 0.5 cm slices, salt them and let them drain. We brush a Hybrid cell pan with a little oil and cook the eggplant slices on both sides.
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Once cooked, in the same pan we place a layer of eggplants, the tomato sauce, grated mozzarella, parmesan, another layer of eggplants, tomato sauce, mozzarella, parmesan, an identical third layer, and finish with a layer of eggplants, a little mozzarella, and parmesan. Cover, turn on low heat, and leave until the cheese has melted.
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We prepare a refreshing and delicious salad by cutting a fennel bulb into thin julienne strips, a few orange wedges cut crosswise, kalamata olives, and pomegranate, dressing with extra virgin olive oil and a little salt.
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We serve the portion of eggplant parmesan accompanied by this rich and refreshing salad.
