Main dishes

Single-portion aubergine parmigiana

Total time required

50 mins preparation

Difficulty

Low

Ingredients | Serves 1

Wash and peel the aubergines, then cut them lengthways into 1/2 cm thick slices. Put the aubergines in a container and cover with milk. Sauté the extra virgin olive oil and onion in a saucepan, add the peeled tomatoes and a sprig of basil and cook for about 20 minutes; add salt to taste. Once the tomato is cooked, blend it coarsely. Bring the oil in the deep fat fryer to 175°C, drain the aubergines from the milk, coat them in flour and fry them in hot oil. Drain them on absorbent kitchen roll and once cooled, add salt to taste. Dice the Provola cheese. Distribute the aubergines in aluminium ramekin dishes, leaving a little space in the centre. Fill with diced Provola cheese, grated Parmesan cheese, fresh basil and tomato sauce; finish with a layer of aubergines and repeat with a second layer of filling to finish again with a layer of aubergines. Sprinkle with Parmesan cheese, drizzle with extra virgin olive oil and bake at 185/190°C for 8/10 minutes. Heat the cream with the agar agar to 85°C in a small saucepan, then add the Parmesan cheese, whisk and leave to cool. Arrange the single-portion parmigiana in the centre of the serving dish, garnishing with tomato sauce, crispy basil leaves and the Parmesan cheese sauce.