EGGPLANT PARMIGIANA. Recipe for real aubergine parmigiana. How to make parmesan скачать в хорошем качестве

EGGPLANT PARMIGIANA. Recipe for real aubergine parmigiana. How to make parmesan

#parmigiana #eggplants #incucinaconpaolina Hello dear ones, how are you? today I propose the recipe for eggplant Parmigiana. A simple recipe which however requires small adjustments for a perfect result: the right thickness of the aubergines, a nice body of the tomato sauce which must be dosed in the right quantity and then the mozzarella which must not be watery. These are just some of the details for making a perfect aubergine parmigiana. Let me know if you also prepare it in this way or in which variant, because in the different regions of the Central South there are slightly different recipes for this traditional recipe of good Italian cuisine. 💬I await your comments and if you liked the recipe, share it with your friends, in this way you will help me grow the channel and therefore always offer you new recipes! 🗺Enable subtitles in your language. On mobile, click 'cc' in the top right corner of the video. On your computer, click on the video settings '⚙️' and enable translation! Ingredients 🍆1.2 kg of aubergines 700 g of tomato 1 clove of garlic 1 small onion basil mozzarella 400 g Parmesan 100 g extra virgin olive oil and salt 📝Info and advice ↕ The thickness of the aubergine slices is about half a centimeter 🌡the frying oil must not be too hot, the ideal temperature is 180°C. The aubergines should be lightly browned, not too much. 🍅For the tomato sauce I used a mix of pureed cherry tomatoes and crushed peeled tomatoes. It must cook over low heat and be nice and thick. ‼ it is better to assemble the parmigiana when both the aubergines and the sauce have cooled 🍆the aubergine layers must be made in opposite directions so the parmigiana is more stable and compact when cut 👉Mozzarella should be drained well and before being used it is better to dry it to prevent it from releasing its milk Once cooked, the parmigiana must rest for half an hour before being served. In this way it settles both in consistency and flavor 🔔 If you don't want to miss the next videos I will publish, SUBSCRIBE TO THE CHANNEL and activate the bell. CLICK HERE👉    / @cucinaconpaolina   I'm also waiting for you on Facebook and Instagram 😉 🌐 FB   / incucinaconpaolina   📸 IG https://www.instagram.com/incucinacon... MY RECIPE BOOK📖 📌My recipe book is available in all bookstores in Italy 👉You can also purchase it in digital stores and on Amazon by clicking here 👉👉 https://amz.run/7EHN With great emotion I await your opinions in the comments, I hope so may my book enter your kitchens, but above all your hearts! CLICK HERE to watch the video👉   • IL MIO LIBRO IN CUCINA CON PAOLINA!📖 ...   🎶 MUSIC BY GIANNI ROMANI https://www.youtube.com/results?searc...