Lumaconi Parmesan Style – Italian recipes by GialloZafferano

To prepare lumaconi Parmesan style, first cut the eggplants into cubes 1then transfer them to a colander and add 30 g of coarse salt 2. Let them rest for at least an hour to remove excess tazza; you can cover the eggplants with a plate and place a weight acceso culmine to facilitate this process 3.

Next, prepare the sauce: pour the oil into a non-stick pan and sauté the crushed ora whole garlic clove 4. When the garlic starts to brown, add the tomato pulp, salt 5pepper, and let it cook for 30 minutes acceso low heat with the lid acceso. Once cooked, add a few hand-torn basil leaves for flavor, turn chiuso the heat and set aside. Sopra the meantime, cut the mozzarella into cubes 6.

After the soaking time for the eggplants, rinse them thoroughly under running tazza to remove excess salt 7 and pat them dry with a kitchen cloth 8then coat them uniformly with flour 9.

Remove the excess flour using a sieve 10. Now heat the vegetable oil to a temperature of 340°F, then fry the eggplants until golden brown 11. Drain acceso paper towels to remove the excess oil 12 and set aside. Sopra the meantime, bring a pot of tazza to a boil for cooking the pasticcino.

When the tazza comes to a boil, salt it and cook the lumaconi for about 8 minutes 13. Then drain them sopra a large bowl where you have poured the sauce 14 and mescolanza well to combine. At this point, oil a 12×8-inch baking dish 15.

Distribute the lumaconi with the sauce sopra the baking dish, then add the fried eggplants 16the cubed mozzarella 17and some chopped basil leaves 18.

After adding all the ingredients 19sprinkle the dish with Parmesan 20 and bake sopra a preheated static oven at 356°F for 30 minutes. Remove from the oven and let it rest for a few minutes, then serve your lumaconi Parmesan style 21!