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Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, parmigiana in crosta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Parmigiana in crosta is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Parmigiana in crosta is something that I’ve loved my entire life. They are fine and they look fantastic.

For those who are looking for quality, care and authenticity of Emilian taste. Parmigiana in crosta Oh my word this is so good! I love parmigiana but this was simply to die for. I have to thank my mother in law for suggesting something similar, I just made it my own.

To begin with this recipe, we have to first prepare a few components. You can cook parmigiana in crosta using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Parmigiana in crosta:

1. Make ready Roll of rectangular puff pastry
2. Get 1 large aubergine
3. Get 200 ml passata sauce
4. Get 200 g mozzarella
5. Prepare 2-3 tablespoons parmesan
6. Take Olive oil
7. Make ready to taste Salt
8. Get Fresh basil
9. Make ready Flour for dusting

This will become a regular! #italian #aubergine #vegetarian #dinner #pie #mainmeal. Parmigiana di melanzane in crosta (bread filled with aubergine Parmigiana) - Sicilia. The deliciously familiar layers of aubergine married with cheese and tangy tomato sauce were conveniently encased in a soft, slightly sweet bread reminiscent of childhood packed lunches. Being on holiday in Sicily and being able to.

Instructions to make Parmigiana in crosta:

1. Wash, slice aubergine, dry on kitchen paper. Dust in flour and shallow fry until brown on both sides. Meanwhile chop the mozzarella. Set everything a side. Sprinkle aubergine with salt. Preheat oven to 180.
2. Roll out the pastry and prick with a fork. Begin to layer the parmigiana inside. A little passata spread all over, then aubergine, cheese and basil
3. Another layer of passata, aubergine, cheese and basil. For the final layer, a little passata and parmesan. Bake for about 30-35 mins. Rest on a wire rack before serving, delicious!

The deliciously familiar layers of aubergine married with cheese and tangy tomato sauce were conveniently encased in a soft, slightly sweet bread reminiscent of childhood packed lunches. Being on holiday in Sicily and being able to. Being able to eat aubergine Parmigiana with one hand while driving was a complete revelation and we started concocting ideas to make … La 𝗽𝗮𝗿𝗺𝗶𝗴𝗶𝗮𝗻𝗮 𝗱𝗶 𝗽𝗮𝘁𝗮𝘁𝗲 𝗶𝗻 𝗰𝗿𝗼𝘀𝘁𝗮 è un piatto unico, la cui preparazione è del tutto. Parmigiana is the Italianized name of parmiciana which, in Sicilian, means the lattice method of arranging the planks of wooden shutters. As a matter of fact, the slices of aubergine (eggplant), which constitute the key and main ingredient of the dish, are disposed in layers transversally to each other.

So that is going to wrap it up with this special food parmigiana in crosta recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!