A nice and tasty combination of fish and eggplant, it becomes a tasty parmigiana. To try!
Ingredients (for 4 people)
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Flag fish 300 gr or cod fillets
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Aubergine 1 (lilac variety) 400 gr.
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Caciocavallo 100 gr.
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Tomato puree 500 ml
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Garlic 1 clove
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Basil to taste
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Parsley to taste
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Extra virgin olive oil 120 gr.
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Parmesan cheese to taste
Cook the tomato puree for 10 minutes with two tablespoons of oil, garlic, parsley, salt and basil.
Slice the eggplant, without peeling it, into slices. Clean the fish by removing the skin and any bones.
Pour 100 ml of oil into a small pan and start frying the eggplants. You'll need twelve slices to make four servings.
Place them on a sheet of paper towels to remove excess grease. He begins to compose the parmigiana.
Pour a little tomato sauce into the bottom of a baking dish. Add the slices of eggplant and place the fish and a pinch of salt on each one.
Cover with another slice of eggplant, add the cheese.
Another slice of eggplant, the sauce and grated Parmesan cheese.
Bake at 180* for 30 minutes.
The parmigiana is ready! Enjoy your meal!
"Nothing is wasted when done with love." (Anonymous)