Swordfish Parmigiana recipe from of 30-08-2017 [Updated on 09-03-2018]
There swordfish parmigiana it is totally different from the classic parmigiana we usually think of! In this case, it is a combination of swordfish and eggplant, prepared in many small towers to be cooked in the oven. There sea parmigiana it is a delicious and tasty dish that at least once you must try to make at home, especially if among the diners there is some lover of this delicious fish. To further embellish my swordfish parmigiana I used Sicilian pesto instead of the classic tomato sauce. Do I really have to tell you if it's a delicious dish?
How to make swordfish parmigiana
Rinse the aubergines, cut them into slices and grill them on both sides on a hot ring.
Cut the swordfish slices very thinly, obtaining slices of the same size as the aubergines.
Prepare the sliced provolone and rinse the basil.
Now assemble the Parmigiana directly in a pan lined with parchment paper and greased with a little oil.
Then put the first slice of aubergine with a little pesto on top, 2 slices of provolone and the swordfish.
Cover with the second slice of aubergine, alternate the ingredients again and close with the third slice of aubergine.
Finish with the pesto and prepare the other turrets as well.
Bake in the oven at 200 ° C for 20 minutes.
Serve your swordfish parmigiana hot.