Parmigiana with eggplants

I love new dishes and being able to share the sensorial exaltation of good food with those who, like me, love to eat and nourish soul and body with what is, without any doubt, one of the pleasures of life: food. Have you ever tried Sicilian Parmigiana with eggplpant?

Dabbling in the kitchen is sometimes easier than you might think. In the FOOD section, we from BfB Residence San Marco will tell you everything you can discover about typical Sicilian cuisine.

Today, with simple ingredients, I want to show you how to create a true essence of genuine products, which make the dish a symphony of scents and flavors to share at the table: eggplant parmigiana, a very famous dish that, in Sicily, it is traditionally prepared in summer.



"Local" eggplants 9

Groundnut oil

Fresh tomato 1 kg

Onion 1

Caciocavallo cheese and pecorino cheese




Clean and dry the eggplant, cut the slices vertically, not too thin and fry in plenty of hot oil.

Let them drain on kitchen paper towels and sprinkle with salt. Fry the finely chopped onion, then add the tomato puree, prepared previously. Add a few leaves of basil and add salt, pepper and sugar. Cook until you get a thick sauce.

In a rectangular oven dish, lay a layer of fried eggplant, cover with the sauce, sprinkle the grated cheese and finish with a few leaves of basil.

Proceed as long as the ingredients run out, and you’re done!

Keep in mind that the final layer should be: layer of fried eggplant covered with sauce and finally plenty of grated cheese and basil leaves.

I think I will go to collect eggplant from the garden km 0 of our Residence, along with basil, to enjoy the kitchen!

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