There eggplant parmigiana it’s a kind of legend: some say she was born in Sicily because it is there that in the fifteenth century the Arabs imported the aubergine, there are those who claim that it was born in Naples but also, considering the name, many do not exclude that its origins are a Parma. Whatever the origin, it remains a dish that combines: one of the most enjoyable of our tradition.
Surely because the mix of ingredients is a winner, whether it is stuffed with caciocavallo whether you use fiordilatte or (even better) buffalo mozzarella, but also why the eggplant parmigiana is fried and, like all fried things, it tastes great. There are two ways: the Sicilian one plans to fry only the eggplant slices, while that bell of fry them after passing them in the flour and then in the egg or even, for the more persistent, to fry them twice. Whatever the way, that’s what makes the parmigiana too one of the most caloric dishesa real sin of gluttony.
But, even if it sounds like an oxymoron, the light eggplant parmigiana exists: just avoid passing the aubergines in egg and flour, grill them or cook them in the oven and season them just the right way, with few but good ingredients. Purists will certainly turn up their noses, but in order not to give up parmigiana and eat it as often as possible, it’s worth trying. Taste guaranteed, satisfaction as well.
Here is a very easy recipe for a light eggplant parmigiana:
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Carlo A – Getty1/1The recipe for light eggplant parmigiana
Ingredients for two people: half a liter of tomato sauce, 50 g of onion, two aubergines, 250 g of buffalo mozzarella, basil for garnish.
Method: start with the sauce and brown the onion with a little extra virgin olive oil, then add the tomato sauce, add salt and cook for 20 minutes. In the meantime, wash the aubergines and cut them into slices, then grill them (or put them back in the oven for 20 minutes at 200 degrees). Cut the mozzarella into pieces. Take a baking tray, pouring a layer of tomato sauce, then place the aubergines for the first layer and a few pieces of mozzarella. Proceed in the same way for two more layers. Bake in the oven for twenty minutes at 180 degrees and serve the parmigiana cold. Decorate with basil leaves. \
Source: Vanity Fair
