Parmigiana from malancana (eggplant)
Purple seducers .. that's what they called them in an Italian cookbook .. those seducers seduced me a long time ago :), I make them in a hundred ways, and I don't know how I love them more .. but parmigiana is on top, that's for sure .. this is my way, there are probably a lot of them here, but here is my contribution :) .. I don't fry them, nor do I fry them rolled in flour, just baked in a pan .. here is the recipe, and those who like eggplant / eggplants will surely be satisfied :)
Preparation steps
- Cut the eggplant into medium-thick slices. Salt each piece and let it drain for a while, about an hour. When they have drained the water, squeeze and wipe them well with paper kitchen towels.
- Put a little olive oil in a thick Teflon pan. Bake the feta malancana over medium heat, being careful not to burn it quickly. :) .. it's the longest and most boring part.
- Make a tomato sauce to your liking, be sure to put a lot of basil in it. You need about 1.5 kg of tomatoes. You don't need to cook it for a long time, just don't make it too runny. When it is ready, mix 2-3 tablespoons of capers into it. It would be good if they were homemade, say from Hvar, but in the absence of them, put any. :)
- You need a shallow angular refractory vessel, rectangular in shape, best. You don't need to oil it, the egg whites are greasy enough.
- Put the ingredients in the following order: malancane - thin feta mozzarella - salsa with capers - mixed parmesan with crumbs - malancane- mozzarella- salsa- parmesan - malancane - parmesan sprinkled with a little olive oil.
- Bake at 200 ° C for about 40 minutes. Leave it to stand for a while, to harden a bit.
Serving
It is eaten warm, but for me personally it is better cold .. especially when it is baked at 30 ° C in the shade :)) and with a little chilled plavac .. mmm.
