My eggplant parmesan

I honestly don’t know if the right way to describe this yummy recipe is: eggplant parm or eggplant parmesan… I never understood …

If there is any of you who knows about it and wants to help me is welcome!

… in the meantime, in whatever way these delights are called, I don’t waste time and prepare them because July has now arrived and the right time has finally come to taste the aubergines in all their soft goodness!

SERVES 4 PEOPLE

READY IN 30 ‘+ eggplant draining time

INGREDIENTS:

2 medium eggplants

Coarse salt to taste

2 tablespoons flour

½ l frying oil

17,5 oz tomato sauce (here my recipe here)

10 slices ham

2 buffalo mozzarella

7-8 tablespoons Parmigiano cheese

STEP 1: SLICE THE EGGPLANTS

Wash the aubergines, cut off the ends and slice them lengthwise getting slices about 4 millimeters thick. Place the slices on a clean rag and sprinkle with just a little bit of coarse salt (this helps the water to get out).

Let rest for an hour, then rinse and dry them with kitchen paper (I recommend you pay attention and dab it well, the water is the enemy of hot oil!).

STEP 2: FRY THE AUBERGINES

Lightly flour aubergines and fry them in hot oil just long enough to brown them, then drain and place on kitchen paper.

STEP 3: COMBINE THE PARMIGIANA INGREDIENTS

Put about 4 spoonfuls of tomato sauce on the bottom of the baking sheet, spreading it evenly.

Place a layer of fried aubergines

Cover with more tomato sauce

Continue with a layer of cooked ham, buffalo mozzarella and sprinkling of Parmigiano cheese.

Continue in the same way (i.e. overlapping the layers of: aubergines, tomato sauce, ham, buffalo mozzarella and Parmesan), until you finish the ingredients.