Parmigiana is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 0.75 | Kg | Large aubergine |
| 0.2 | Kg | Tomato dice |
| 0.05 | Kg | Basil leaf |
| 0.4 | Kg | Mozzarella cheese |
| 0.015 | Kg | Salt |
| 0.25 | Litre | Tomato pelati |
| 0.05 | Kg | Flour |
| 0.5 | Kg | Refined oil |
| 0.05 | Kg | Parmesan cheese |
| 0.05 | Kg | Cherry tomato |
| 0.03 | Litre | Basil oil |
Method:
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- Peel the aubergine and slice it 1.5 cm thick, dust in flour and deep fry.
- Take a square mould and put fried aubergine layer in the bottom.
- Now put diced blanched tomato, chopped basil and then mozzarella, repeat the process for 2 times.
- Keep the mould in the walk-in so that it may set.
- Put the mould in the oven for 6-8 min,demould put grated parmesan on top and gratinate under the salamander.
- Serve it hot with pelati sauce and cherry tomato and basil oil.
- Give the garnish of fried dice aubergine and basil leaf.