Today we cimenteremo with another classic of Sicilian cuisine, a beautiful eggplant parmesan. Obviously I could not fail from varying some little thing and so, I prepared a light version of this dish. Instead of frying the eggplant I baked them to give a lighter footprint to a dish that, by its nature, is not at all light… Let's see how to realize it quickly and simply.
3 large aubergines
500 ml homemade date tomato sauce
Parmesan and breadcrumbs to taste
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We slice the eggplants and we get about 1 cm high. We cover a baking sheet of parchment paper and ungiamola with a little oil. Brush the eggplant slices with a little ' oil and place them on the pan, we go up and we supply, oven preheated to 250 °, for 40 ' taking care to turn the slices at 15 ' from the end of cooking. Meanwhile, put on the fire the tomato sauce date to make it heat and, if necessary, tighten a little.
After cooking time, bake the eggplants that are now cooked. We take a baking dish and start arranging the layers of condiment. Let's start with a layer of eggplant so we move on to that of gravy..
We complete the first layer with Parmesan. We continue alternating eggplant, gravy and parmesan until we finish all the ingredients. After the composition of our Parmesan, in the last layer we add a little ' breadcrumbs and a drizzle of oil and we supply for another 15 ' after which, we can churn and let cool.
The parmesan is a dish that the best of if cold because so it can compact and the flavors that compose it can be absorbed by the eggplant. Let them cool and serve directly into the baking dish on which they were prepared. A small gem can be to bring it to the table already cut in portions so as to give the diners the convenience of being able to take directly the perfect portion in a comfortable way.
