No one will be able to give up the taste and flavor of this delicious, delicious eggplant.
Unlike the traditional recipe, the version that the editorial staff wants to propose to their readers tonight does not include frying and is without tomatoes.
The end result will drive young and old crazy in one bite and surely no one will regret the classic recipe.
For those who want to consult other quick and easy recipes, it is suggested This recipe Really delicious.
Attention, then, to Errors We often do with eggplant.
Impossible to resist this Parmigiana, very creamy and easy, requires no frying and becomes popular
Coming back to the best white parmigiana at the moment, here’s everything you need for a pan about 24 cm tall.
a) 4 eggplants (possibly round);
b) 500 g of ricotta;
c) Bechamel according to taste.
d) A few basil leaves.
a) 500 ml of milk;
b) 50 g of corn amido;
c) 50 g of butter;
d) Nutmeg and salt to taste
First, prepare a file sauce. Pour the cornstarch and cold milk into a saucepan, stirring carefully. Add a pinch of nutmeg and butter. Stir and bring to a boil. At this point, cook for a few more minutes and then turn off the heat and set aside.
Wash the eggplant and cut it into slices. Arrange on a baking tray covered with parchment paper and pour a little oil before baking in a preheated oven. Cook at 180°C for 10 minutes in a fixed oven.
At this point, take the pan, pour in a drizzle of oil and create the first layer on the bottom. Then add the ricotta, bechamel and some basil leaves.
Finally, make up all the layers in this way and finally bake for 25 minutes at 180 ° C. If possible, cover the dish with a sheet of parchment paper and a sheet of silver paper to prevent the bechamel from drying out.
About halfway through the cooking process, remove the sheets and set the oven to ventilate mode.
And here it will be impossible to resist this parmigiana, very creamy and easy, does not require frying and becomes popular.
(We remind you to carefully read the warnings of this article, which can be referenced Who is the”)
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