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:
- wash and dry the aubergines well
- cut them into ½ cm thick slices.
- 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
- 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
- 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.
- 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
- Heat a griddle or non-stick pan well and grill the slices for a few minutes on each side.
- 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
- continue alternating the ingredients in this way until they are used up
- Preheat the oven to 180°C and bake the parmigiana for 20-25 minutes, switching to grill mode for the last 3 minutes
- 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!