Melanzane a Parmigiana

Life is a bit different for me now. No more time to play with photography but what a hell, we keep eating right? And eating well!

And then, the spirit of the Italian mama has pursued me and I made this melanzane on Saturday: it is delicious and it doesn’t make you fat. This recipe serves two adults! Not more than that.

Warm-up the oven at 180o.

Take two beautiful eggplants. They are always beautiful anyway. Those were nice but they were not so young. Take firm ones… nothing against old things or wrinkles but when we talk about eggplants they need to be young.

Take a bit of the skin around the eggplant with a “mandolin” and slice it thick: 1cm.

Spread it over a place where they can breathe and spread salt over it. Leave it 15 minutes until the salt pulls the water from the eggplant.

Wash it and dry with kitchen paper. If photographing remove also the knifes from the basin.

Now, mix on a bowl some flour, salt and time (fresh).

On another bowl mix 3 eggs with a bit of water.

Dip the slices first on the flour, remove excess and dip them on the eggs.

Now important: use baking paper. Nothing else works!

Spread the slices over the baking paper, put some garlic over it and put in the oven for 15 or 20 minutes.

Now remove them and let them cool down a bit.

In a oven plate, mount a kind of lasagna: one layer of eggplants, tomato sauce (mix it up with one or two apple vinegar spoons to break the acidity), parmesan cheese, mozzarella and basil. Repeat 3 layers and it will be enough.

Back to the oven for around 30 minutes or until is golden. Its clear I left it for a bit more (40 minutes) and it didn't work :) But it was delicious!

Now tell me: who needs lasagna?