Parmigiana

Asta este o reteta originala siciliana, o am de la o italianca din Catania (de acolo si engleza mai ciudata pe alocuri). Este nemaipomenita cu un vin rosu sec langa :d .
Reteta nu e complicata doar ca necesita un pic de timp.

Ingredients for 4-5 people :
(anyway all depends on the dimension of your baking
tin. Into the tin, you need to arrange 3 layers of
aubergines )

4 aubergines

3/4 liter of passed tomatoes (or whatever you want to
use to prepare the tomato--sauce)

2-(3) eggs

200 gr. cheese (it has not to be a too tasty cheese,
otherwise its taste becomes predominant. here I use
"Butter Kaese", in Italy i use "Galbanino")
a lot of oil to fry ( I suggest cheap one!)

grated Parmigiano (or Grana Padano)


Preparation:

cut the aubergines, put them in a big bowl filled with
salted water and leave them there for half an hour.
In the meanwhile:
- cook the tomato-sauce.(i suggest to add also some
basilikum). Attention: the sauce should not be too
liquid!
-boil the eggs until they become hard.

throw the water away from the bowl an dry a little
bit the aubergines. Then fry them in abundant oil.
When you finish to fry, in case there is oil in excess
in the plate where the auberginen have been spread,
drain it.


take the baking tin. put on the bottom of it a little
bit of tomato-sauce. then arrange a layer of
auberginen,cover it with tomato-sauce and add slides
of cheese, of the hard boiled eggs and the grated
parmigiano. arrange the second layer of aubergines and
repeate again the previous procedure.
Arrange the third layer of aubergines. on it put just
a little bit of sauce and abundant grated parmigino.
(If you want you can also shake two eggs and spread
the liquid eggs on the top. In such a way you will
finally obtain a sort of golden layer on the top.)

Insert the tin into the oven and cook them at 150-180
degrees for about 20 minutes.

(consider that everything is alredy cooked, but in the
oven all has to become compact. So the 20 minutes are
just an indication. You will see by yourself when the
required compactness is obtained) .

Don't eat immediatelly. soon after the oven the
parmigiana is to hot to be cut and eaten. wait until
it is colder (it has to be eaten WARM, not hot), then
cut and eat.

P.S: Daca se intreaba cineva ce cauta retete de macare pe pagina unui barbat, ei bine mie imi place sa gatesc (cand am timp) e o pasiune a mea ;)