Eggplant Parmigiana with Black Truffle Sauce

Ingredients (for 4 people):

  • 2 aubergines
  • qb béchamel sauce ( click here for the recipe)
  • 1 jar of Lina black truffle sauce flavors and delights
  • 1 tablespoon of coarse salt
  • flour to taste (for frying the aubergines if necessary)
  • qb peanut oil (for frying the aubergines)

Preparation:

  1. wash and dry the aubergines well
  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 leave them to drain for an hour.
  4. Once the resting time has elapsed, rinse and dry the aubergine slices by dabbing them with absorbent paper.

if you want to use fried aubergines

  1. Coat the eggplant slices in the flour, first on one side then the other, pressing down a little with your hands so that the flour adheres everywhere.
  2. Heat plenty of peanut oil in a nonstick pan and fry the eggplants, a few at a time, for 2-3 minutes. As they're done, transfer them to a plate lined with parchment paper to drain the excess oil.

if you want to use grilled aubergines

  1. Heat a griddle or non-stick pan well and grill the slices for a few minutes on each side.

at this point

  1. Spread a little béchamel sauce on the bottom of a baking dish, arrange a layer of aubergines on top, cover them with a thin layer of more béchamel sauce 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 bring the eggplant parmigiana with truffle sauce to the table.

Advice:

  • For an even richer flavor, add fresh black truffle shavings to the last layer before baking.
  • If you prefer a more compact consistency, you can use well-drained mozzarella or smoked scamorza
  • The eggplant parmigiana with truffle sauce can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2 days. Before serving, reheat it in the oven at a low temperature to preserve its creaminess.
  • If you want to freeze the eggplant parmigiana with truffle sauce, you must do so before final cooking in the oven.

Enjoy your meal!