Eggplant Parmigiano recipe by chef Yury Drugov
Eggplant Parmigiano is a classic of Italian cuisine that is easy to recreate at home. We are sharing a step-by-step recipe from chef Yury Drugov of the Cucucina restaurant.
Ingredients:
Eggplant 1 pc.
Pink tomato1 pc.
Mozzarella1 pc.
Peeled tomatoes200 g.
Garlic2 cloves
Basil 10 leaves
Olive oil30 g.
Parmesan20 g.
Salt and pepper to taste
Рецепт
- Peel the eggplant, cut it lengthwise into 1 cm thick slices, add salt and leave for 30 minutes. Then rinse and dry.
- Heat the olive oil, lightly fry the garlic, add the tomatoes and cook until the sauce thickens slightly. Add salt, pepper, and basil.
- Fry the eggplant until golden brown, then dry.
- Cut the tomatoes and mozzarella into 0.5 cm thick slices.
- Layer the ingredients: eggplant, tomatoes, mozzarella, basil. Sprinkle with grated Parmesan at the end and bake for 20 minutes at 180 °C.
- When serving, put some sauce on a plate, place the Parmigiano on top, sprinkle with additional Parmesan and garnish with basil.