If you ask Doc:”Which is your favorite dish?” 100 percent sure, He will reply “la

parmigiana di melanzane di mamma” (Aubergine Parmigiana Like My Mother Does).

Here is our version … traditional and handy and tasty of course.

The combination of the gray Danish sky together with our introspective mood take us directly into the Black Sabbath \m/ – let’s start with “paranoid” – waiting for the concert at the CopenHell in Jun 2016.

 

Ingredients:

Aubergines

Egg

Flour

Tomato sauce

Parmesan

Mozzarella cheese

 

Slice the aubergines – round or long shapes – as you like the more. In many recipes, it is suggested to salt the slices with cooking salt. This is a step we do avoid it but I will explain it anyway.

 

(Prepare a layer of aubergines into a colander and strew it with cooking salt, then repeat the process for all the slices. Place a duster to cover the pile and put a weight on the top. This step will remove the vegetation water and the bitterness.)

 

Wisp the eggs, 2-3 depending on the number of aubergine slices.

 

First dip the slices in the eggs, then in the flour and then deep fry.

 

 

 

This is the most boring and time consuming part :) :P but the result is soooooo tasty :@

 

 

To prepare the tomato sauce, place into a pot olive oil and 1 or 2 gloves of garlic. When the temperature of the oil is right pour the tomato sauce, put salt and pepper.You may prepare the tomato sauce from scratch. If this is the case I would suggest to use either cherry or san marzano tomatoes. The tomatoes must be cut into small pieces and cooked until they start boiling, lose consistency and the sauce become thick . If you do not like the skin and seeds you can blend and sift it afterwards.

 

 

Prepare a layer of tomato sauce on the bottom of the tin.

Prepare a layer of aubergines, a layer of tomato sauce, chopped mozzarella cheese and parmesan. Repeat the procedure and keep going until it's full. The very top is covered only with tomato sauce and parmesan.

 

 

 

Cook for 20-30 minutes at 200 °C.

 

 

I tell you to enjoy the pargmiana, it is never too late.