Parmigiana de vinete, cunoscuta si sub numele de Parmigiana di Melanzane este una dintre retelele mele italiene autentice preferate. Straturile de vinete coapte, branza mozzarella si ricotta coapte impreuna cu un sos simplu de rosii au un gust absolut divin. Nu este o reteta dificila, insa necesita un pic mai mult timp de preparare. Insa trebuie sa ma credeti ca nimic nu intrece mirosul de sos de rosii care clocoteste topind mozzarella. Vinetele sunt un adevarat burete vegetal absorbind toate aromele, ceea ce face ca aceasta mancare sa tinda spre perfectiune.
INGREDIENTE / INGREDIENTS
(pentru 4 portii / for 4 servings)
- 800 grame vinete / 800 grams eggplants
- 8 catei de usturoi / 8 garlic cloves
- 1 ceapa / 1 onion
- 4 rosii / 4 tomatoes
- 300 grame pasta de tomate / 300 grams tomato sauce
- 400 grame mozzarella / 400 grams mozzarella
- 200 grame ricotta / 200 grams ricotta
- 200 grame smantana dulce / 200 grams double cream
- 50 grame parmezan / 50 grams parmesan
- 2 lingurite oregano / 2 teaspoons oregano
- 4 linguri ulei de masline / 4 tablespoons olive oil
- Sare / Salt
Spalam vinetele si le taiem in felii groase de aproximativ 0,5 cm. Le presaram cu sare si le lasam la scurs intr-o strecuratoare timp de 30 de minute. Stergem apoi fiecare felie cu ajutorul unui servet absorbant.
Asezam feliile de vinete intr-o tava acoperita cu hartie de copt si le introducem in cuptorul preincalzit la 180 grade Celsius pentru 30 de minute.
Intre timp pregatim sosul de rosii. Incingem 2 linguri ulei de masline si adaugam ceapa si usturoiul taiate marunt, 1 lingurita de oregano si sare. Calim 15 secunde si adaugam rosiile taiate cubulete si pasta de tomate. Gatim la foc mic timp de 20 de minute, amestecand ocazional.
Intr-un alt bol amestecam ricotta cu smantana dulce, sare si oregano.
Cand vinetele sunt gata, ungem o forma termorezistenta cu 2 linguri de ulei de masline si 2 linguri sos de rosii. Asezam un strat de felii de vinete, 2 linguri sos de ricotta, felii de mozzarella si reluam procesul, pana cand epuizam toate ingredientele. Ultimul strat va fi de felii de vinete si sos de rosii.
Presaram deasupra parmezan si introducem in cuptorul incalzit la 180 grade Celsius pentru 40 de minute, pana cand parmigiana este frumos rumenita.
Servim parmigiana de vinete cu multa pofta alaturi de un pahar de vin rose.
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English version
Eggplant Parmigiana
Eggplant Parmigiana, AKA Parmigiana di Melanzane, is one of my favorite authentic Italian recipes. The layers of baked eggplant, mozzarella cheese and baked ricotta together with a simple tomato sauce taste absolutely divine. It is not a difficult recipe, but it requires a little more preparation time. But you have to believe me that nothing beats the smell of tomato sauce bubbling melting mozzarella. Eggplants are a real vegetable sponge, absorbing all the flavors, which makes this dish strive for perfection.
Wash the eggplants and cut them into slices about 0.5 cm thick. Sprinkle them with salt and let them drain in a colander for 30 minutes. Wipe then each slice with an absorbent napkin.
Place the eggplant slices in a pan covered with baking paper and put them in the oven preheated to 180 degrees Celsius for 30 minutes.
In the meantime, prepare the tomato sauce. Heat 2 tablespoons of olive oil and add finely chopped onion and garlic, 1 teaspoon of oregano and salt. Fry for 15 seconds and add the diced tomatoes and tomato paste. Cook on low heat for 20 minutes, stirring occasionally.
In another bowl, mix ricotta with double cream, salt and oregano.
When the eggplants are ready, grease a heat-resistant form with 2 tablespoons of olive oil and 2 tablespoons of tomato sauce. Place a layer of eggplant slices, 2 tablespoons of ricotta sauce, mozzarella slices and repeat the process until all the ingredients are used up. The last layer will be eggplant slices and tomato sauce.
Sprinkle parmesan on top and put in the oven heated to 180 degrees Celsius for 40 minutes, until the parmigiana is nicely browned.
Serve the eggplant parmigiana with great appetite with a glass of rose wine.
If you liked the Eggplant Parmigiana recipe, I invite you to try Italian Stuffed Eggplants, a Lasagna or a Lasagna Zucchini Boat.
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