{"id":43332,"date":"2017-07-18T17:34:26","date_gmt":"2017-07-18T15:34:26","guid":{"rendered":"https:\/\/iloveitalianfood.it\/pasticcio-di-melanzane-en\/"},"modified":"2018-01-04T16:29:19","modified_gmt":"2018-01-04T15:29:19","slug":"pasticcio-di-melanzane-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/pasticcio-di-melanzane-en\/","title":{"rendered":"Eggplant pie"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">1 hour and 10 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 4 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">baked ham, 7 oz<br \/>\nmozzarella, 7 oz<br \/>\ngrated Parmigiano Reggiano, 5,3 oz<br \/>\ntomato puree, 17,6 oz<br \/>\nflour, 1 cup<br \/>\nlarge aubergines, 3<br \/>\neggs, 2<br \/>\nred onions, 1<br \/>\nfresh basil, 1 bouquet<br \/>\nolive oil for frying, to taste<br \/>\nsalt, to taste<br \/>\npepper, to taste<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Wash, remove the stalks from the eggplants, slice them up into 0.5-0.6 cm thick slices, and put to drain on a colander. Sprinkle with salt and leave for half an hour.<br \/>\nPeel onions before saut\u00e9ing in a pan, then add the tomato puree, salt and pepper. Cook for 15 minutes and add some chopped basil leaves.<br \/>\nWash and dry the eggplants, put the slices before in the flour and then in beaten eggs. Place into hot (170\u00b0C) oil into a fryer and fry until brown on all sides. Place on paper towel to drain.<br \/>\nOn a type dish (10&#215;20 cm), put in a small layer of tomato puree, then a single layer of eggplant, cover with a handful of  Parmigiano Reggiano, and continue with a layer of baked ham, a layer of mozzarella. Repeat these layers until you\u2019ve used all the ingredients, finish with a spoon of olive oil before placing the dish into hot (180\u00b0C) static oven for 15-20 minutes.<\/p>\n<p>Thanks to <a href=\"http:\/\/cooking-elena.blogspot.it\" target=\"_blank\">Cooking Elena<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>30465<\/p>\n","protected":false},"author":1,"featured_media":43333,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43332"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43332\/revisions"}],"predecessor-version":[{"id":44540,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43332\/revisions\/44540"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43333"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}