Parmigiana di Melanzane
- 4 medium size aubergine
- 2 eggs
- ½ cup of flour
- 1 cup of milk
- ¾ cup of extra-virgin olive oil
- 200g Parmigiano Reggiano
- 250g Buffalo Mozzarella
- 2 cups of tomato ragu or Muraca tomato passata
- Fresh leaves of basil and salt to season
Slice the aubergines into 2 cm thick discs, sprinkle some salt over and let in rest for one hour – to get rid of the bitter juice. Drain the liquid and tap the slices dry with a paper towel.
Mix the butter and eggs, add flour then milk – avoid lumps. Dip the slices into the butter one at the time and shallow fry them in a large pan using the extra-virgin olive oil. Lay the fried aubergine on a paper towel to absorb the excess oil.
In a baking dish lay the slices, add a few tablespoon of tomato ragu, a few pieces of mozzarella, a few basil leaves, and the grated Parmigiano. Do another couple of layers “Lasagna” style. Cover with more Parmigiano.
Bake in oven at 180 degrees for15 minutes or until golden brown.