Swordfish parmigiana


  • 500g of swordfish (cut into thin slices)
  • 300g of tomato purée
  • 2 aubergines
  • A clove of garlic
  • 1 sprig of basil
  • Extra virgin olive oil
  • Salt and pepper


Slice the aubergines thinly; cover with salt and let them drain in a colander. Brown the garlic with 3 spoonfuls of oil, add the tomato purée and basil and cook for 20 minutes. Remove the garlic. Add salt and pepper. Rinse and dry the aubergines and fry them in hot oil. Remove the skin of the swordfish. Grease a Pyrex dish with oil, make a layer of aubergines, cover with a layer of fiash and season with salt and pepper. Cover with the tomato sauce, then continue to alternate the layers until you have run out of ingredients. Cook this parmigiana in a hot oven at 180° for 20 minutes and serve 5 minutes after removing from the oven.
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