Tagliate a fette le melanzane e collocatele in uno scolapasta e salarle. Mettete sopra un peso e lasciate riposare in modo che il sale possa togliere l’acqua e quindi il sapore amarognolo delle melanzane. Dopo qualche ora, strizzarle e farle asciugare per poi ungerle di olio e cuocerle in forno.
A parte tritare finemente la cipolla e farla saltare in una padella con un pò d’olio extravergine di oliva, quindi, aggiungere i pomodorini tagliati a dadini e il sale e cuocere per 5 minuti circa. Tritate la mozzarella. Sbucciate le patate, tagliatele a julienne. In un tegame oleato, sistemare uno strato di melanzane, uno di patate, il pomodoro e la mozzarella. Aggiungere un pò d’olio extravergine di oliva, il formaggio, il basilico e il sale. Ripetere gli ingredienti per i successivi strati. Mettete in forno caldo a 200 gradi per 10-15 minuti.
https://www.labiologachef.it/wp-content/uploads/2022/03/cropped-Bio-reset.png00Maria Paola Dall'Erta La Biologa Chefhttps://www.labiologachef.it/wp-content/uploads/2022/03/cropped-Bio-reset.pngMaria Paola Dall'Erta La Biologa Chef2014-04-08 15:39:592014-04-08 15:39:59SFORMATO ALLA PARMIGIANA
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