Today, a grilled eggplant parmigiana, with carasau bread and mozzarella: one dish vegetarian and truly delicious and easy to prepare. The recipe is made with carasau (thin Sardinian bread), Grilled Eggplant, tomato sauce, Fior di latte, parmigiano reggiano cheese and fresh basil. You can prepare in advance and is good warm, good warm. The next day is even more tasty. Every now and then a rustic dish and substance it takes: This is basically a kind of heretical but really delicious parmigiana, that will please everyone, also because the carasau soaks of tomato sauce and becomes soft inside and crunchy on the outside, in the parts which remain uncovered. In short, if I continue to talk about this eggplant parmigiana, carasau bread and mozzarella me want to immediately riprepararla. Among other things, I really like the idea of serving food in the container I used to cook it.. especially if they are cute and colorful containers!
1 large purple Eggplant
400 grams of mozzarella
750 milliliters of organic tomato sauce
extra virgin olive oil, to taste
salt and pepper, to taste
fresh basil, to taste
a teaspoon of sugar
Grated Parmigiano Reggiano PDO, to taste
4 sheets of carasau bread
To prepare the Parmesan bread carasau, eggplant and mozzarella, Wash the eggplant, remove the ends and cut into thick slices about half a centimetre. Spennellare le melanzane con un po' di olio extravergine di oliva, grill them and, After grilling, Salt them lightly and set aside.
Preparare la salsa di pomodoro mettendo in una casseruola l'olio, the tomato, Basil. Season with salt, Add sugar, cover and cook over low heat for 15-20 minutes.
Tagliare a fette sottili il fior di latte e metterlo in un colapasta in modo che perda l'acqua di governo.
Spread the carasau bread on the work surface and coat it evenly with hot tomato sauce, so the bread to soften and bend.
Composition of bread carasau parmigiana, eggplant and mozzarella: put on the bottom of each bowl, a spoonful of tomato sauce, then put a square of carasau so that the edges protrude from the Bowl. Top a layer of Eggplant, one of fior di latte, Basil, tomato sauce and a generous helping of grated Parmesan. Make a new layer of carasau bread, then the Eggplant and mozzarella. Cover everything with rich tomato sauce and Parmesan cheese. Do this for all terrine.
Bake the bread carasau parmigiana, eggplant and mozzarella at 200 degrees for 15 minutes, then go for 5 minutes under the grill until it forms a nice crust. Serve the Parmesan bread carasau, eggplant and fine hot or warm milk. Bon appétit!
MATCHING: We suggest a Sicilian Rosé. An Etna Doc produced by Tenuta delle Terre Nere, in Randazzo, slopes northeast of the volcano: This wine is fresh, medium bodied, that gives intense thanks to its grape base: Nerello.