Eggplant Parmigiana with Black Truffle Sauce

Ingredients (for 4 people):

• 2 eggplants
• q.s. béchamel sauce (click here for the recipe)
• 1 jar of black truffle sauce Lina sapori e delizie
• 1 tablespoon coarse salt
• q.s. flour (for frying the eggplants, if desired)
• q.s. peanut oil (for frying the eggplants, if desired)

Preparation:

1. wash and dry the eggplants thoroughly
2. cut them into ½ cm thick slices.
3. place the slices in a colander, sprinkling each layer with a little salt, place a plate with a weight on top, and let them drain for an hour
4. after the resting time, rinse and dry the eggplant slices by patting them with paper towels

if you want to use fried eggplants

1. coat the eggplant slices in flour, first on one side then on the other, pressing gently with your hands so that the flour adheres everywhere.
2. heat plenty of peanut oil in a non-stick pan and fry the eggplants, only a few at a time, for 2-3 minutes. As they are ready, transfer them to a plate lined with paper towels to drain excess oil.

if you want to use grilled eggplants

1. heat a griddle or non-stick pan well and grill the slices for a few minutes per side.

at this point

1. spread a little béchamel sauce on the bottom of an oven dish, then arrange a layer of eggplants on top, cover them with a thin layer of béchamel and 2-3 tablespoons of truffle sauce.
2. continue alternating the ingredients in this way until they are used up.
3. preheat the oven to 180°C and bake the parmigiana for 20-25 minutes, switching to grill mode for the last 3 minutes.
4. remove from the oven, let it cool slightly, and serve the eggplant parmigiana with truffle sauce.

Tips:

• for an even richer flavor, add fresh black truffle shavings on the last layer before baking
• if you prefer a firmer consistency, you can use well-drained mozzarella or smoked scamorza
• eggplant parmigiana with truffle sauce can be stored in the refrigerator, covered with cling film or in an airtight container, for a maximum of 2 days. Before serving, reheat it in the oven at a low temperature to maintain its creaminess.
• if you want to freeze the eggplant parmigiana with truffle sauce, you must do so before the final baking in the oven.

Enjoy your meal!