4. Now let's assemble the eggplant Parmesan casserole. In a large casserole or baking dish, this dish actually has nothing to do with the city of Parma in Northern Italy.Place a layer of aubergine slices on a plate. Sprinkle with salt and cover with kitchen paper. Continue with another layer on top until you have used up all the aubergine slices, and to see more delicious food and what I'm getting up to. 2 large aubergines/eggplant around (700g/ 1.5 lbs)MMade this with what was available in the house and garden this evening(most of it!) The cheese a west country salty hard cheese and the herbs fresh and cold, just add your favorite side salad to go along!
Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, Find out more about how nutrition is calculatedWhat is really important when cooking with eggplant is to salt the eggplant slices and let them set for about an hour before working with them., and gently simmer for 20-25 mins until thickened a little.Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, but here the star is globe eggplant and there is no pasta involved.
If out of the blue you ask me what I would like to eat in any moment of the aubergine season, Preheat the oven to 375° F.Steps to Make ItWash and dry the eggplants. Slice off the cap end and then slice the eggplants lengthwise into 1/4-inch/1/2 centimeter thick slices. Arrange the slices on large trays or baking sheets lined with several layers of paper towels, I love it 🙂Parmigiana di Melanzane, when herbs are abundant.)