Eggplant “parmigiana”

Course

First Courses

Portions

4 servings

Preparation time

2 hours

Product used

Mortadella Bologna IGP (PGI)

Recipe

Preparation

Start cutting the eggplants in long slices, spread some salt on top of each slice and let them rest for 20 minutes in order to drain the bitter water.
Dry them with kitchen paper and grill on a non-sticking pan until golden brown and put aside.
Prepare the tomato sauce by putting the olive oil into a pan, add the tomato puree and cook on medium low heat for at least 20-25 minutes.
Season with salt and pepper and leaves of basil and put aside.
Cut the mozzarella into slices and the mortadella into small slices.
Spread a tablespoon of tomato sauce on a baking pan and lay down the ingredients, alternating eggplants, tomato sauce, mozzarella and mortadella slices until you finish them.
Complete with a lay of mozzarella slices and bake in pre heated oven for at least 20 minutes until the surface is golden brown.
Let it rest for a couple of hours before serving it. Even better if prepared the day before.

Credits

Recipe created by Niki di Landa www.skfoodclub.com, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium

Ingredients

500g eggplants
125g buffalo mozzarella for pizza
500g tomato puree
5g dry basil
50g Mortadella Bologna IGP (PGI)
10ml extravirgin olive oil
5g salt and pepper

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