Parmigiana with goat and cow Cusiè

Cut the aubergines crosswise into slices about 4-5 mm thick.

Then put them in a colander, sprinkling each layer with a little coarse salt. Cover them with a plate and place a weight on top of the plate, so as to press them well. Leave them to drain for about half an hour.

Meanwhile, prepare the sauce. Chop the onion and sauté it in a little extra virgin olive oil. When it is well browned, add the tomato puree and a few roughly chopped basil leaves. Mix well and let the sauce cook for about half an hour. At the end of cooking, season with salt.

Now remove the eggplant slices from the colander and rinse them to remove the salt. Dry them with absorbent paper. Place a little flour on a plate and lightly flour each eggplant slice.

Heat some peanut oil in a large pan: when it is very hot, you can fry the aubergines, no more than a minute and a half per side (they should only brown).

As you fry them, place them on absorbent paper to drain.

Then cut the Occelli® Goat and Cow Cusiè into cubes.

Now that all the ingredients are ready, assemble the single portions of parmigiana: cover a baking tray with baking paper and, using round pastry cutters, form the single portions by alternating a layer of aubergines, one of tomato puree, one of chunks of Cusiè di Capra e vacca Occelli® and finally a light sprinkling of grated parmesan. Continue alternating these layers until the pastry cutter is covered in its entire height (as an alternative to the single portions you can prepare the classic large baking tray).

Bake in a preheated oven at 180°C for about a quarter of an hour.

Once the individual portions are baked, remove the pastry cutters and serve!