Sophia Loren shares her eggplant parmigiana recipe: “Come la mamma mia”

Here is Sophia Loren’s yummy eggplant parmigiana recipe. The Neapolitan actress proposes the version of the mother. Let yourself be tempted by this wonderful dish

Sophia Loren is one of the most famous actresses in the world. Born in Rome on September 20, 1934, she moved with her mother to Pozzuoli, in the province of Naples. The actress has become one of the icons of Neapolitanism thanks to films such as The gold of Naples And Yesterday Today and Tomorrow by Vittorio De Sica. Also for the great director of Sora, in the province of Frosinone, she played the role of her who made her famous all over the world and who also won her an Oscar: that of Cesira, the protagonist of the film. The Ciociara.

In more than seventy years of career, Sophia Loren has acted for the greatest directors and with the greatest Italian and international actors. Her last, moving acting proof of her dates back to 2020, when she played Madame Rosa in the film. Life ahead of him, directed by his son Edoardo Ponti. For this performance, the icon of cinema received her seventh David di Donatello for Best Actress in a Leading Role.

Sophia Loren’s eggplant parmigiana

Sophia Loren has released the recipe for mom’s aubergine parmigiana. Parmigiana is an iconic dish from southern Italy, just like the Oscar-winning actress. The recipe was originally published by Here are the ingredients:

  • 1 kg of eggplant
  • 900 g of tomatoes
  • 1 mozzarella
  • 1 egg
  • Grated Parmesan to taste
  • Flour to taste
  • Basil to taste
  • Olive oil to taste
  • Salt up to taste
  • Coarse salt to taste
  • Seed oil for frying.

The aubergines must first be washed. The green petiole must then be cut, which is not edible. You will have to cut the aubergines into slices about half a centimeter thick. At this point, it will be necessary to purge them: it is a process that will serve to give the right consistency to the vegetables. To purge them, and therefore to remove the excess liquid, you will have to place them in a colander and then sprinkle them with coarse salt. They will have to rest for about three hours, covering them with a plate. After three hours, you will have to fry the aubergines. Prepare two dishes, one with a beaten egg and the other with flour, and dip each slice first in the egg and then in the flour. Heat a pan full of oil and fry the slices until cooked on each side. Let the excess oil dry by placing the aubergines on a sheet of absorbent paper.

For the tomato sauce, the tomatoes must be cooked for about 40 minutes, adding the salt and at the end a few basil leaves broken with your hands. At this point, you can assemble the parmigiana: in an ovenproof dish, greased with a little oil, pour the tomato sauce, then the slices of aubergine. Sprinkle the slices with Parmesan and then move on to the mozzarella slices. After adding a few basil leaves, repeat the process until the pan is full. Bake the pan at 180 ° and after 40 minutes you will have your eggplant parmigiana.

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