Parmigiana

Am decis astazi sa pun in valoare ultimele roade ale gradinii: vinetele si rosiile, intr-una dintre cele mai gustoase retete de inspiratie italiana.

INGREDIENTE / INGREDIENTS:

(pentru 2 portii / for 2 servings):

  • 1 vanata / 1 eggplant
  • 5 rosii / 5 tomatoes
  • 2 catei de usturoi / 2 garlic cloves
  • 50 grame parmezan / 50 grams parmesan
  • 1 lingurita oregano / 1 teaspoon oregano
  • 100 grame mozzarella / 100 grams mozzarella
  • Ulei de masline / Olive oil
  • Sare / Salt

Spalam si taiem vanata in felii subtiri. Punem feliile de vanata intr-un bol cu apa rece in care am adaugat o lingurita de sare. Lasam 30 de minute, apoi scurgem si stergem fiecare felie cu un servet absorbant. Ungem feliile de vinete cu ulei de masline si le pregatim in tigaia tip grill, fara a adauga ulei.

Intre timp, incingem 1 lingura de ulei de masline si adaugam rosile taiate felii. Lasam sosul de rosii sa fiarba la foc mic. Cand sosul scade adaugam sare, oregano si usturoiul strivit.

Intr-un vas termorezistent, uns cu ulei de masline, adaugam straturi de sos de rosii, vinete, branza mozzarella si parmezan. Repetam si incheiem operatiunea cu sos de rosii si branzeturi. Coacem la 170 grade Celsius timp de 20 de minute pana cand parmigiana este frumos rumenita.

English version:

Today I decided to highlight the last vegetables of the garden: eggplant and tomatoes, in one of the tastiest Italian-inspired recipes.

Wash and cut the eggplant into thin slices. Put the eggplant slices in a bowl of cold water in which I added a teaspoon of salt. Leave for 30 minutes, then drain and wipe each slice with an absorbent napkin. Grease the eggplant slices with olive oil and prepare them in the grill pan, without adding oil.

Meanwhile, heat 1 tablespoon of olive oil and add sliced tomatoes. Let the tomato sauce simmer. When the sauce decreases, add salt, oregano and crushed garlic.

In a heat-resistant bowl, greased with olive oil, add layers of tomato sauce, eggplant, mozzarella and grated Parmesan. Repeat and finish the operation with tomato sauce and cheese. Bake at 170 degrees Celsius for 20 minutes until the parmesan cheese is nicely browned.

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