SWORDFISH AND EGGPLANT PARMIGIANA
Swordfish Parmigiana a marvel of culinary tradition to be prepared at your leisure, because you know, that parmigiana always tastes better the next day.
The procedure for making this recipe is practically identical to that for the classic version, the only exception being the sauce where the secret and goodness of this wonderful dish is hidden.
Let’s now see how to proceed step by step to make a 10-star swordfish parmigiana.
SERVINGS:4
INGREDIENTS:
- 17 oz of swordfish
- 2 eggplants
- 1 cup of mozzarella cheese
- 2 cups of tomato puree
- Parmigiano Reggiano grated cheese to taste
- 1 clove of garlic
- basil leaves to taste
- extra virgin olive oil to taste
- salt to taste
METHOD:
Let us first take care of the eggplants. A few hours before we start cooking we definitely need to purge them of excess water.
Let’s cut them into slices that are not too thin and place them in a row in a fairly deep casserole dish. We sprinkle some salt on top and compose layers. Now let’s put something heavy on top to keep them well pressed down and let them rest for at least an hour.
Once all the excess water is removed we can dry the eggplants and fry them.
Let’s fry the eggplants in plenty of olive oil. As soon as they are ready, let’s make sure to remove the excess oil by dabbing them with kitchen paper.
In the meantime we can heat a drizzle of oil in a saucepan, add the garlic and quickly sauté the swordfish cubes. We also add the tomato sauce, adjust the salt and let it cook on low heat with the lid on.
Let’s take the mozzarella, cut it finely so that we can distribute it more evenly when we compose the parmigiana.
Let us heat the oven to 350 F and start to compose our parmigiana.
We take a deep baking dish and proceed like this until we run out of ingredients:
A layer of eggplant, a layer of sauce, some mozzarella and a sprinkling of parmesan.
We bake the whole thing for about 30 minutes until it forms a little crust in on top.
Let our swordfish parmigiana rest as long as possible and serve on the table. As mentioned in the beginning it will taste much better the next day.
