“Pampering for mouth and soul”
Some of you already did a cooking class with us and have discovered that almost all Italian recipes need few ingredients. Most of you were surprised especially for those recipes that seemed so elaborate. And some they really are, in the way to prepare it, but the amount of ingredients is always few. Eggplant Parmigiana is the perfect recipe to explain our style in the kitchen. Definitely is not a light meal but following a few tips, it might make it lighter. First, when you fry the eggplant, even if you are the king of frying, they will be oily anyway. So, you won’t need to add any additional oil in the tomato sauce. This helps. Second, even if the original recipe wants fried vegetable, you can switch to cooking them in the oven, cut long or across, sprinkling the eggplant with extra virgin olive oil and cook them with high temperature until they turn golden (as picture below). It is a great alternative and the taste does not lose quality.
Tips Sometimes tomato is very sweet, sometimes could be sour. Even for the canned ones. There are two ingredients that helps: milk or sugar. Depending on your recipe you can add one of these two ingredients, in small quantity, to get a milder tomato sauce. Milk is perfect in a meat tomato sauce, as the ragù: in addition to regulating acidity, makes the sauce creamy and the meat tender. Sugar make the sauce sweeter so less acid: add little by little during the cooking time and taste it until you get the taste you prefer.
Mozzarella Cheese or Buffalo Mozzarella?
I know, the Buffalo Mozzarella is the one! Who would choose the classic one instead of the buffalo’s? So milky and juicy, so tender, you can bite it as a ripe peach and the milk will drip down to your chin. It is more fat and tastier than Mozzarella Cheese. Is unique! Buffalo Mozzarella is unparalleled!
Unfortunately, I must say that though, for some recipes, Buffalo Mozzarella doesn’t work. Especially for recipes in which mozzarella is cooked and not raw. During cooking it releases a lot of milk (liquid), often causing a too soft and wet consistency of the ingredients.
So, Mozzarella Cheese (Fior di latte) is more fitting if it’s involved in recipes in which it will be cooked, generally in oven. It is made just with cow milk, it’s harder and milder in taste compared to the Buffalo’s, is bright white, polish. Is always better leave the mozzarella cut in shape, to drain milk, before adding it in the recipe.Tips if you make pizza add the mozzarella halfway through cooking, in this way the pasta will remain crunchy and the mozzarella will not dry out too much.
- 2 large eggplant cuts in 1 cm slices and already bled of their bitter water
- 3 mozzarella cheese of about 125gr each cut in slices and drained
- 500 gr tomato in puree
- 3 chopped cloves of garlic
- 20 leaves Basil (for tomato sauce and the layers of Parmigiana)
- 150 gr grated Parmigiano Cheese
- Peanut oil (or Sunflower oil)
- Extra virgin olive oil
- Flour, bread crumb
- In a pot pour the tomato, garlic and basil and simmer for 20 minutes. Add salt and keep aside.
- Lightly flour the eggplant, heat the oil and fry until turns golden. They need few minutes.
- In a high edge baking dish, stain with some tomato sauce and set some eggplant slices, enough to cover the bottom.
- Pour some tomato sauce and spread it, add the mozzarella in slices (not needs to completely cover the eggplant, random will be ok), Parmigiano Cheese, basil.Keep on repeating this way until you finish all the ingredients (two or three layers depending on the size of baking dish).
- Scatter with bread crumb and sprinkle with extra virgin olive oil (very little, just for bread crumb!)
- Cook in the preheated oven at 180 degrees Celsius until golden. Leave to rest 10minutes before serve.
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