Italian
Lumaconi alla Parmigiana
by Giallozafferano · 2.9M subscribers on YouTube
Large pasta shells filled with eggplant parmigiana: fried eggplant, tomato sauce, mozzarella, and Parmesan.
- Difficulty
- medium
Ingredients
12 items- 600 gEggplants
- 30 gSaltfor salting eggplants
- 1 pcsGarlicclove
- 30 gOlio d'Oliva Extra Vergine
- 800 gTomato Pulp
- Black Pepperto taste
- Basilto taste
- 200 gFlour
- 600 gPeanut Oilfor frying
- 300 gLumaconi
- 200 gMozzarella
- 50 gParmigiano Reggiano
Method
- Cut 600g eggplants into cubes, place in a colander, and sprinkle with 30g salt. Let sit.
- Sauté 1 garlic clove in 30g olive oil.
- Add 800g tomato pulp, season with salt and pepper, and cook covered for 30 minutes.
- Add basil to taste.
- Dredge the eggplants in 200g flour.
- Fry the eggplants in 600g hot peanut oil.
- Drain on paper towels.
- Combine 300g lumaconi pasta with the tomato sauce, eggplants, and basil to taste. Mix.
- Transfer to a greased baking dish, top with 200g mozzarella and 50g Parmesan.
- Bake in static oven at 180°C for 30 minutes. Serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
