This dish is a classic of Italian gastronomy and very easy to cook. On this occasion, we are going to prepare some fan-cut eggplant parmigiana.
Since then, they are ideal if you have guests at home, as this cut adds a more sophisticated touch to the dish. Although if we want, they can be prepared in the same way, cutting them into slices and removing the stem.
Ingredients:
- 2 aubergines.
- 800 gr. of tomatoes.
- 2 balls of mozzarella cheese.
- 1/2 onion.
- 1 tablespoon of sugar.
- Basil leaves.
- Oregano.
- Olive oil.
- Salt
Preparation of the fanned aubergines parmigiana:
We start by turning on the oven at 150 ° C. so that it warms up. We wash the aubergines and make cuts along less than 1 centimeter thick. They have to be in the shape of a fan, without finishing making the cuts, leaving the entire part of the stem.
In a glass we mix olive oil, a little salt and oregano. We paint all the eggplant with this mixture, both on the inside and outside.
We put the aubergines in an oven-safe container and bake for 25 minutes. We will place them in the upper part of the oven and we will put heat only below.
While the aubergines are being made, we will a tomato sauce. Peel the tomatoes and dice them and chop the half onion. Heat a little olive oil in a pan over medium heat and add the onion. When it is transparent, add the tomato along with a teaspoon of sugar and salt to taste. We fry until the tomato is a sauce.
Once the aubergines are baked, we remove them from the container and distribute half of the tomato sauce on the bottom. We put the fanned aubergines back in the container and put the rest of the tomato sauce on top. We end up placing mozzarella cheese on top cut into slices and sprinkle some oregano. We bake again until the cheese is melted. At the time of serving, we will decorate with some basil leaves.