Eggplant Parmigiana with Black Truffle Sauce

Ingredients (for 4 people):

  • 2 eggplants
  • qb béchamel sauce ( click here for the recipe)
  • 1 jar of black truffle sauce Lina sapori e delizie
  • 1 tablespoon coarse salt
  • qb flour (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
  5. Pass the aubergine slices through the flour, first on one side then the other, pressing a little with your hands so that the flour takes root everywhere.
  6. heat plenty of peanut oil in a non-stick pan and fry the aubergines, just a few at a time, for 2-3 minutes. As they are ready, transfer them to a plate with paper towels to drain the excess oil if you want to use grilled aubergines
  7. Heat a griddle or non-stick pan well and grill the slices for a few minutes on each side.
  8. sprinkle the bottom of a baking dish with a little béchamel, and distribute a layer of aubergines on top, cover them with a thin layer of more béchamel and 2-3 tablespoons of the truffle sauce
  9. continue alternating the ingredients in this way until they are used up
  10. Preheat the oven to 180°C and bake the parmigiana for 20-25 minutes, switching to grill mode for the last 3 minutes
  11. remove from the oven, let cool slightly and bring the aubergine parmigiana with truffle sauce to the table.

Advice:

  • For an even richer flavour, add flakes of fresh black truffle on 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 cling film or in an airtight container, for up to 2 days. Before serving, reheat it in the oven at a low temperature to keep the creaminess intact
  • It is possible to freeze the eggplant parmigiana with truffle sauce, but before final cooking in the oven.

Enjoy your meal!