EGGPLANTS PARMIGIANA WITH BOLOGNA MORTADELLA PGI

Ingredients (For 4 serves)

  • Mortadella Bologna PGI 2 oz
  • buffalo mozzarella for pizza, 4 ½ oz
  • tomato sauce, 3 cups
  • dry basil, 1 teaspoon
  • eggplants, 1 lb
  • olive oil extra virgin, 1 Tablespoon
  • salt and pepper, 1 teaspoon
EGGPLANTS PARMIGIANA WITH BOLOGNA MORTADELLA PGI

Method

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Start cutting the eggplants in long slices, spread some salt on top of each slice and let them rest for 20 minutes in order to drain the bitter water.

With some kitchen paper dry them and grill on a non sticking pan until golden brown. Set aside.

Prepare the tomato sauce by putting the olive oil into a pan and adding the tomato, let them cook on medium low heat for at least 20-25 minutes. Season with salt and pepper and the dry leaves of basil. Set aside.

Cut the mozzarella into slices and the mortadella too into small slices. Spread a table spoon of tomato sauce on a baking pan and lay down alternating: eggplants, tomato sauce, mozzarella and mortadella slices until you finish the ingredients. Complete with a lay of mozzarella slices and bake in pre heated oven for at least 20 minutes until the surface is golden brown.

Let it rest for a couple of hours before serving it or better prepare it the day before.

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