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Eggplant Parmigiana ｜ Transcription of Chez Sabina's recipe

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Chez Sabina

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Ingredients

eggplant : 1500g
Strained tomato sauce : 1500g
basil : Appropriate amount
garlic : Appropriate amount
Mozzarella cheese : 400g
salt : Appropriate amount

Time required

120minutes

Procedure

1) Cut the eggplant 00:49
Wash the eggplant, dry it and cut it. Drop the bottom of the eggplant and cut into slices.
2) Drain the eggplant 01:00
Put the eggplant in a colander, sprinkle with salt and put a plate on it to make it heavy. Leave it for about 1 hour to drain the water.
3) Rinse off the salt and drain 01:28
Rinse off the salt sprinkled on the eggplant. Place them on a cutting board to remove moisture when washed and dry. In addition, use a cloth to remove water.
4) Make tomato sauce 01:52
Put olive oil in a pan and heat the garlic until it turns golden brown to add aroma. If it gets in the way of the process, take out the garlic.
5) Add the strained tomato sauce 02:29
When the garlic scent is transferred to the oil, start adding tomato sauce. Cover once to put cold sauce in hot oil. Then add the remaining tomato sauce. Increase the heat a little and wait for it to boil.
6) Adjust the taste 02:59
Add a little salt to the tomato sauce. Add basil last.
7) Fry eggplant 03:10
Fry the eggplant while slowly boiling the tomato sauce. Prepare oil heated on high heat, slowly add eggplant and fry. When it is fried, reduce the heat once, drain the oil and raise it on kitchen paper.
8) Make parmigiana 04:14
Spread a little stewed tomato sauce on an oven plate and spread fried eggplant all over. Spread thinly with tomato sauce and top with mozzarella cheese. This process is repeated.
9) bake in an oven 05:11
Bake in a 200 degree oven for 20 minutes.
10) Arrangement 05:19
Take it on a plate and add basil to it.

Point

・ Recipe for 6 people.
・ Traditional Sicilian food.
・ In Sicily, Provola is used for seasoning instead of mozzarella cheese, but since it is not sold much outside Sicily, mozzarella cheese is used instead.
・ When making tomato sauce, be careful of splashing because cold sauce is put in hot oil. Therefore, cover it once.
・ When basil is added last, the scent remains.
・ Because the fried eggplants are hot, be careful in the stacking process.