In breve
The dish in short
- Long aubergines, trimmed, sliced lengthwise and salted, then fried a few at a time in plenty of oil.
- Drained for about an hour after frying, so the dish does not swim in oil.
- Layers of aubergine, tomato sauce cooked with onion and basil, cubes of fior di latte, basil leaves and Parmigiano.
- Finished with tomato and Parmigiano only, baked at 200 °C until the top is crisp, and served warm.
Il video, Napoli, Campania
Parmigiana di melanzane
The video: Neapolitan baked aubergine with tomato, fior di latte and Parmigiano
Long aubergines salted, fried and layered with tomato sauce, fior di latte, basil and Parmigiano, then baked until crisp on top: the Neapolitan parmigiana, one of Campania's traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 30 min
- Cooking
- 1 h 10 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 14 steps, as in the recipe.
Altri video
