Parmigiana di Melanzane
(Eggplant bake with buffalo mozzarella)
- 4 medium size Aubergine
- 2 Eggs
- ½c Flour
- 1c Milk
- ¾c Extra Virgin Olive Oil
- 200g Parmigiano-Reggiano
- 250g Buffalo Mozzarella
- 2c Tomato Ragu (or Mutti Tomato Salsa in a bottle)
- Fresh Basil
Slice the aubergines into 2cm thick discs, sprinkle some salt over them and let rest for one hour to get rid of the bitter juice.
Drain the liquid and dab the slices dry with a paper towel.
Make the butter with the eggs, flour first, then add the milk to 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 tablespoons 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, and bake in the oven at 180 degrees for15 minutes or until golden brown.
Let it cool for a few minutes before dishing it up.