I think, to paraphrase metal table tops Ockham

Eggplant is emblematic of Mediterranean cuisine, yet it is from East, China and India. The late Middle Ages, the Arabs introduced in the Mediterranean basin. Persian bâdengân, Arabs changed the word al-bâdinjân and transmitted it to Catalan (alberginia), where the French aubergine. Italian aubergine says melanzana. The word comes from mela-ngiana in assonance with mela (apple, fruit par excellence), to overcome the mistrust of farmers in the place of the vegetable which, eaten raw, is toxic.
The confusion is also set for parmigiana, metal table tops delicious oven dish consisting of eggplant, which I offer you the recipe. We do not know whether it comes from Campania, metal table tops Sicily, Calabria, Puglia, and even Emilia Romagna! metal table tops Some argue that the name of the city of Parma is there to prove it (like the purple-san ...). Others argue that in Sicily there was once windows composed by wooden shelves (louvers) called parmiciane. They are the cause of superimposed metal table tops layers eggplant in the recipe ...
I think, to paraphrase metal table tops Ockham's razor, that "the simplest assumptions metal table tops are most likely." Turkish to designate eggplant patlican word, is pronounced more or less like padmegian used. If we think of the contacts that Italy had with the Osmanli Empire, you agree that the resemblance to the word Parmigiana is striking. metal table tops
But do not believe metal table tops that the eggplants are the only ingredients of this dish. In addition to mozzarella (buffalo, as in Naples or Sicily as caciocavallo), basil, parmesan, and oil (for frying sunflower and olive to season), there is the queen Italian cuisine, tomato (as a slurry). And that is an index to establish a partial chronology, since the tomato was not used before the end of the seventeenth century.
But let's get to the recipe. Boil down in a pan of garlic and onion and add the tomato passata. The sauce is much "pull", metal table tops so do not hesitate to add chopped tomatoes to give it more body.
While the sauce is on fire, cut into thin slices eggplant in lengthwise. Put them in a colander, layer after layer, with a little coarse salt between each layer (to remove bitterness). Put the rack in the sink and add a weight on top for eggplant can more easily lose the residual liquids. Let stand at least one hour.
Wash the eggplant under water, dry with a paper towel, and begin to cook in a large skillet. You see, they will absorb a lot of oil, so it is better not to use extra virgin olive oil (take olive oil or any short oil sunflowers).
Put them in a large dish and between each layer, add a leaf Sopalin, metal table tops so it absorbs excess oil. Once this painful finished (note the heat and hot oil drops ...), cut into strips the mozzarella (you have stored in the refrigerator overnight, just to make them lose a bit of serum) grate the parmesan, put aside a few basil leaves.
In a baking dish, pour first a little olive oil and a little tomato sauce, a layer of eggplant, again tomato, sprinkle with cheese, place a layer of mozzarella, leaves basil ... and again.
Finish with a layer of tomatoes and a little parmesan. Put in the oven (preheated to 200 degrees) and cook forty minutes, then turn off the oven and keep the flat inside so that everything can cool very slowly.
eggplant (1.2 kg) buffalo mozzarella cheese (700 gr.) tomato sauce (a bottle metal table tops and a half of passata De Cecco, 700 gr.) basil, parmesan (to taste) extra virgin olive oil, sunflower oil , garlic, onion, sea salt
Hello I have a recipe for this dish in which there is in addition to washers boiled c is the recipe that I have always practiced and I found this wonderful dish and it should be also without the eggs
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