If your report is to make box food, melanzane below parmigiana is a sure choice.
Melanzane alla parmigiana, eggplant-parmesan casserole is a delicious box dish where the eggplant is stewed delicious with tomato sauce and cheese.
The Italian casserole is a delicious weekend meal that tastes great for the whole family.
Melanzane alla parmigiana
4 (approx. 1 kg) eggplant
1 large onion
4 cloves of garlic
2 teaspoons (800 g) tomato paste
1 teaspoon salt
2 teaspoons sugar
1 teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon oregano
2 dl Parmesan cheese
3 balls of mozzarella
a pound of fresh basil
1. Cut the aubergines into slices about an inch thick and sprinkle salt on top of the slices. Let the eggplants stand for a quarter and finally wipe the slices dry with kitchen paper.
2. Chop the onion and garlic and saute in oil in a saucepan. Add the tomato paste and bring to a boil for a while. Season with salt, pepper, balsamic and oregano.
3. Lay in a baking dish layers of tomato sauce, eggplant slices, parmesan and mozzarella and basil. Leave a layer of sauce and cheese on top.
4. Bake at 200 degrees for about 45 minutes.
In the wind kitchen, the most talked about food trends are tested and the most delicious everyday dishes are cooked without forgetting the delicacies of the weekend. Photo: Inka Soveri