To prepare the pasta with eggplant parmigiana, we have to cut an eggplant into cubes, heat abundant sunflower seed oil, bring to a temperature and fry the eggplant cubes. Once the eggplant cubes are ready you have to drain them from the oil and put them to dry on absorbent paper. When they are dry you have to put a couple of tablespoons of extra virgin olive oil in a pan and stew the chopped onion coarsely . After we do all this we add the tomato puree, adding some salt if it is missing,after which we cook them for 15 minutes. Once cooked, add eggplant cubes in the sauce and cook for another 10 minutes. After we pass 10 minutes, turn off the flame and add the chopped basil leaves. Finally, bring to a boil a large pot of salted water and cook the spaghetti. Once the spaghetti are ready we drain them in a pan with the sauce adding mozzarella and parmiggiano,mix a little and enjoy!
Nutrional comments:
same as “carbona”!
Maybe, a very, very light stir with olive oil, and not a deep frying would make it slightly healthier …
But, how can you come to Naples or Calabria and … not enyoy … once … “parmigiana di melanzane”!?
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