{"id":8046,"date":"2014-09-11T17:31:23","date_gmt":"2014-09-11T15:31:23","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=8046"},"modified":"2014-09-11T16:30:24","modified_gmt":"2014-09-11T14:30:24","slug":"ricette-cucina-napoletana-parmigiana-di-melanzane","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-napoletana-parmigiana-di-melanzane\/","title":{"rendered":"As the earth provides food of high quality. The eggplant parmigiana"},"content":{"rendered":"

<\/p>\n

There\u2019s no denying it: this is the \u201ccult\u201d dish of Neapolitan cuisine. Parmigiana di melanzane has the X factor compared to other local dishes; a certain \u201cje ne sais quoi\u201d which you can only begin to understand when you taste it, preferably accompanied by some crusty bread from a wood-burning oven. A delight for the taste buds, in all its many variations. This is the recipe for the traditional Neapolitan parmigiana di melanzane.<\/p>\n

Ingredients<\/strong>\u00a0(for 4 persons):<\/p>\n

4 large aubergines (eggplant)<\/p>\n

300 g mozzarella (kept for 24 hours in the refrigerator,\u00a0if fresh)<\/p>\n

700 g tomato sauce (passata)<\/p>\n

2 cloves of garlic<\/p>\n

4 basil leaves<\/p>\n

100 g grated Parmesan cheese<\/p>\n

5 tablespoons of extra virgin olive oil<\/p>\n

1 glass of vegetable oil for frying<\/p>\n

2 tablespoons of table salt<\/p>\n

Making of recipe<\/strong><\/p>\n

Wash the aubergines (eggplant), remove the ends, but do not peel. Slice lengthwise and place in a bowl covering each layer with a tablespoon of salt. Put a flat plate on top of the aubergines and place a 2kg weight on the plate so as to squeeze out the bitter juice. After an hour, squeeze the aubergine slices, rinse under cold water and then dry on kitchen paper. Fry the aubergines in hot oil until they are golden on both sides. In the meantime, chop the garlic finely and fry in the extra virgin olive oil. Then add the tomato sauce and cook for 20 minutes. Add basil and a little salt. Oil an oven dish and place a layer of aubergine slices side by side, then add two tablespoons of the sauce and spread evenly over the slices. Sprinkle with parmesan and thin slices of mozzarella and start a new layer, continuing until all the ingredients are finished, ending with an extra helping of sauce on top. Place the dish in the oven (200\u00b0C) for about 35 minutes or on the hob (low flame) so that the parmigiana simmers gently for no more than 20 minutes. Leave the parmigiana to cool and serve cold.<\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

There\u2019s no denying it: this is the \u201ccult\u201d dish of Neapolitan cuisine. Parmigiana di melanzane has the X factor compared to other local dishes; a certain \u201cje ne sais quoi\u201d which you can only begin to understand when you taste it, preferably accompanied by some crusty bread from a wood-burning oven. A delight for the […]<\/p>\n","protected":false},"author":6,"featured_media":15404,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[1990,1989],"class_list":["post-8046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-parmigiana-di-melenzane","tag-ricetta-parmigina-di-melenzane"],"yoast_head":"\nCome la terra offre cibo d\u2019alta qualit\u00e0. La parmigiana di melanzaneAs the earth provides food of high quality. The eggplant parmigiana - Charme<\/title>\n<meta name=\"description\" content=\"Come la terra offre cibo d\u2019alta qualit\u00e0. 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The eggplant parmigiana - Charme\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-napoletana-parmigiana-di-melanzane\/\" \/>\n<meta property=\"og:site_name\" content=\"Charme\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CharmeTuttoilbellodiNapoli?fref=ts\" \/>\n<meta property=\"article:published_time\" content=\"2014-09-11T15:31:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.charmenapoli.it\/wp-content\/uploads\/2014\/09\/parmigiana.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sergio Gradogna\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@CharmeNapoli\" \/>\n<meta name=\"twitter:site\" content=\"@CharmeNapoli\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sergio Gradogna\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/en\\\/sapori\\\/ricette-cucina-napoletana-parmigiana-di-melanzane\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/en\\\/sapori\\\/ricette-cucina-napoletana-parmigiana-di-melanzane\\\/\"},\"author\":{\"name\":\"Sergio Gradogna\",\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/#\\\/schema\\\/person\\\/c3682963da31af22804f4ce8b3a15f85\"},\"headline\":\"As the earth provides food of high quality. 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