This Thursday, May 19, Cyril Lignac reveals his eggplant recipe with parmigiana.
Cut from beautiful eggplant lengthwise then cook them in a pan with olive oil and a clove of garlic. Drain the vegetables on a paper towel. Then make a tomato sauce or buy a ready-made one called passata, “it’s good for pasta and parmigiana, because there are small pieces of tomatoes inside,” says the chef.
In a gratin dish, put tomato sauce on the bottom, eggplant, sliced mozzarella. Grate some fresh parmesan then repeat the successive layers of tomato, eggplant and mozzarella sauce to the top of the dish. Bake for 20 minutes at 190 degrees “and what’s great is to cook it a little before and reheat it before tasting”, concludes Cyril Lignac.
Do you have any questions for Cyril Lignac? An idea for a recipe ? React here, the chef will answer you in his column every morning at 8:55 am.