Parmigiana with mozzarella and parmesan cheese
4 servings
25 minutes
Italian parmigiana casserole is a bit like lasagna without dough: its role is played by slices of eggplant, layered with cheese and tomato sauce. Aram Mnatsakanov, the owner of the famous Probki in St. Petersburg and Moscow , often cooks for guests himself, this is his parmigiana recipe - exactly according to the Italian model, without cuts and simplifications. It does not have many ingredients, but it is important that both the parmesan and mozzarella are of impeccable quality.
1
Slice the eggplants into 1 cm thick rounds. Coat in flour and fry on both sides in olive oil until golden brown.
- Eggplant: 2 pieces
- Olive oil: 50 ml
2
Cut the mozzarella into small cubes. Grate the parmesan.
- Mozzarella cheese: 240 g
- Parmesan (Parmigiano Reggiano): 60 g
3
Pour the tomatoes in their own juice into a pot, add salt, sugar, 2 tablespoons of olive oil, and a generous pinch of dried basil. Cook on low heat until reduced by about 1/3. Then blend until smooth.
- Tomatoes in their own juice: 250 g
- Sugar: 15 g
- Dried basil: 3 g
- Salt: to taste
- Olive oil: 50 ml
4
Stack the eggplant slices into towers (5-6 pieces each). Spread tomato paste on each layer and add mozzarella cubes. Sprinkle parmesan on top of the pyramids.
- Mozzarella cheese: 240 g
- Parmesan (Parmigiano Reggiano): 60 g
5
Bake in a preheated oven at 180 degrees for 7-10 minutes.
