Sandwich with prosciutto and eggplant parmigiana
This sandwich with prosciutto and eggplant parmigiana is suitable to take out for a picnic or a trip to the beach as during the classic day of August. With little time spent in front of the stove you will enjoy a sandwich full of delicious flavors by the sea or in the mountains.
Ingredients
4 sandwiches2 eggplants (medium size)2 tablespoons Flour approx. 500 ml Sunflower oil (for frying)300 ml Tomato puree2 tablespoons Extra virgin olive oil1 clove Garlic1 sprig Basil Parmigiano Reggiano200 g Mozzarella150 g prosciutto Salt to taste
Preparation
Cut the stem to the eggplants and wash them, cut them into slices about 1 cm thick, sprinkle with a little salt and leave them for about an hour in the colander with a weight on top, so that they remove the bitter water of vegetation. After this time, squeeze them, flour them and fry them in plenty of hot frying oil for 3 or 4 minutes per side. When cooked, drain them and drain them on kitchen paper towels to remove excess grease. Prepare a simple sauce: in a pan insert two tablespoons of extra virgin olive oil and a clove of garlic that you will remove at the end of cooking, brown and add the tomato puree, salt and cook for about 15 minutes. Just before turning off the heat, insert a few leaves of chopped basil. Take the sandwiches, but if you prefer another type of bread it is fine anyway, the fundamental thing is that they are not too soft and cut them in two, stuff them by inserting a slice of fried eggplant first, distribute a tablespoon of sauce on it, add the Parmesan, pieces of mozzarella and prosciutto. Prepare the sandwiches by making two layers for each sandwich with this process so that they are more appetizing. Close your stuffed sandwiches by wrapping them in parchment paper and bake them at 170 °C, preheated oven for about 10 minutes: they will become crispier and more stringy. Enjoy this sandwich with eggplant parmigiana excellent to consume immediately, but also perfect to consume later when the flavors are well blended together.
This sandwich with prosciutto and eggplant parmigiana is suitable to take out for a picnic or a trip to the beach as during the classic day of August. With little time spent in front of the stove you will enjoy a sandwich full of delicious flavors by the sea or in the mountains.
Ingredients
4 sandwiches
2 eggplants (medium size)
2 tablespoons Flour
approx. 500 ml Sunflower oil (for frying)
300 ml Tomato puree
2 tablespoons Extra virgin olive oil
1 clove Garlic
1 sprig Basil
Parmigiano Reggiano
200 g Mozzarella
150 g prosciutto
Salt to taste
Preparation
Cut the stem to the eggplants and wash them, cut them into slices about 1 cm thick, sprinkle with a little salt and leave them for about an hour in the colander with a weight on top, so that they remove the bitter water of vegetation. After this time, squeeze them, flour them and fry them in plenty of hot frying oil for 3 or 4 minutes per side. When cooked, drain them and drain them on kitchen paper towels to remove excess grease. Prepare a simple sauce: in a pan insert two tablespoons of extra virgin olive oil and a clove of garlic that you will remove at the end of cooking, brown and add the tomato puree, salt and cook for about 15 minutes. Just before turning off the heat, insert a few leaves of chopped basil. Take the sandwiches, but if you prefer another type of bread it is fine anyway, the fundamental thing is that they are not too soft and cut them in two, stuff them by inserting a slice of fried eggplant first, distribute a tablespoon of sauce on it, add the Parmesan, pieces of mozzarella and prosciutto. Prepare the sandwiches by making two layers for each sandwich with this process so that they are more appetizing. Close your stuffed sandwiches by wrapping them in parchment paper and bake them at 170 °C, preheated oven for about 10 minutes: they will become crispier and more stringy. Enjoy this sandwich with eggplant parmigiana excellent to consume immediately, but also perfect to consume later when the flavors are well blended together.
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