With Mozzarella Loaf
Parmigiana with grilled aubergines and Mozzarella
Good
to know
Liliana’s tip: in true parmigiana the aubergines should be fried, but by grilling them you will get a light and delicate dish without giving up flavour!
Ready, skillet, go!
Ingredients
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Recipe Instructions
Chop the onion and sauté it in a pan with a drizzle of oil. Add the tomato purée, season with salt and pepper and cook for at least half an hour. Flavour with fresh basil.
Cut the aubergines into slices about 5 mm thick and grill them.
Now assemble the dish: a layer of sauce, grilled aubergines and mozzarella. Valcolatte Mozzarella block is perfect for this recipe: thanks to its low water content, it cooks perfectly in the oven.
A sprinkling of Parmesan, a few basil leaves and your parmigiana is ready to be baked in a static oven at 200°C for half an hour.