Eggplant Parmigiana
(homemade recipe Lorenza) 

 A very dear friend of Foggia after seeing how I prepare my zucchini parmigiana (which she jokingly defined) dietetics...) he proposed me the one that prepares you, very classic!

Recipe...

Dear Fulvio, this is the procedure:

cut the aubergines into slices of moderate thickness (thinner than your courgettes), flour them well in all their parts, prepare some well-beaten eggs, fry them (at home and dirty all over!) in a non-stick pan, put them in a drain on absorbent paper.
After cutting the scamorza into thin slices, keep the meat sauce and Parmesan cheese.
Place the aubergines in layers and for each of them, season with dry mozzarella, sauce, Parmesan, completing the last layer of aubergine sun.

  Formerly the ragout it was the advanced one on Sunday ... today it is on purpose, there are also those who replace it with fresh tomatoes ... but this is the original recipe of our parts. 

ADVICES AND NOTES:

• Recipe, text only: to print or download. In preparation...
• Ragù: You cannot miss the perfect description that Lorenza makes of her Sunday sauce!
  Dear Fulvio, here I am for the description of Sunday sauce.
  Get some pieces of mixed meat, I prepare the veal rolls made from priest's hat or from mullet, they are stuffed with parsley and minced garlic, pine nuts, raisins and pecorino or parmesan depending on taste. This is the original Foggia stuffing, then, for those who don't like particular taste combinations or don't want to risk it, you can change it with salami or ham. Usually I prepare two rolls, a piece of pork sausage that can be replaced with fresh stretched bacon and a piece of lamb, from the thigh or the rascal.
  Sauté in a little oil, half an onion cut into thin slices and a clove of garlic, as soon as they are browned, they are removed from the oil, the pieces of meat are added, they are browned over a high heat and slightly faded. of white wine. Once the wine has evaporated, pour a good tomato puree, add plenty of water to the edges of the pot. Once it has boiled, moderate the fire so that it can simmer in an imperceptible way and cook a couple of hours or more, until everything is thickened.
• Related articles: in preparation... 

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