PARMIGIANA DI MELANZANE CON LE MELANZANE PASSATE NELLA FARINA E NELLE UOVA

Eggplant Parmigiana Ingredients for 8-10 people 5-6 large, elongated eggplants 500 g smoked provola cheese 1.2 liters tomato puree 150 g Grana Padano or Parmesan cheese 5-6 eggs 1 clove garlic 7-8 large basil leaves 0 or 00 flour to taste Salt to taste Pepper to taste 1 liter of oil for frying Cut the eggplants into slices about 1/2 inch thick. Place them in a colander, adding a little coarse salt to each layer, and let them drain for at least 1 hour. Meanwhile, heat the oil in a pan. Add the garlic, and once the cloves are golden, remove them and add the tomato puree. Season with a little salt and cook uncovered for 20-25 minutes over low heat. Break the eggs in a plate, season with salt and pepper, and beat. Squeeze the eggplants. Dredge them in flour. Dredge in the eggs, drain, and fry in plenty of sunflower or peanut oil. Once golden, sieve, remove, and drain on paper towels. Now, place a couple of ladles of puree in a baking dish. Add the eggplants. Add a little sauce. Add the cheese. grated A few basil leaves Smoked provola cheese Make additional layers until all the ingredients are used up. On the last layer, add plenty of tomato and grated cheese. Bake for 40 minutes at 180°C (350°F) in a conventional or fan-assisted oven. Once cooked, let cool and set for at least 1 hour before serving. Subscribe to the channel (free, of course): https://goo.gl/2FSalB Blog: http://www.carlogaiano.com BECOME MY FRIEND! https://goo.gl/2FSalB All my videos: https://goo.gl/oylpY6 Follow me on social media: Facebook: https://goo.gl/IWlwdZ Instagram: https://goo.gl/e5GUFN Twitter: https://goo.gl/HrLf2S Pinterest: https://goo.gl/tLQWne Google+: https://goo.gl/3bmbJh Subscribe to the channel (free, of course): https://goo.gl/2FSalB