Table of contents:
Eggplant "Parmigiano"
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2 servings 40 min tasty_food 06/30/17
This Italian dish is very fond of my friend, and whenever she and her husband come to visit us, I try to pamper her. Eggplant "Parmigiano" is an incredibly tasty and very satisfying dish, a real delicacy for lovers of eggplant and cheese.
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Step by step photo recipe Eggplant "Parmigiano"
Prepare all the ingredients you need for the Parmigiano eggplant (baked eggplant with cheese and tomato sauce).
Wash and dry vegetables.
Cut the eggplants into slices, 0.5 cm thick, salt, let the bitterness drain together with the salt.
Dip the eggplants in flour, fry in vegetable oil until tender, put on a paper towel to remove excess oil.
Fry the chopped onion in vegetable oil until transparent.
Add a few finely chopped mushrooms for flavor (if available).
Peel the tomatoes, chop, add to the pan. Cook the sauce for about 5 minutes. Then add chopped garlic and a pinch of oregano. Season the tomato sauce to taste and pepper. If the tomatoes are sour, add a little sugar to taste. After a minute or two, turn off the heat and let the sauce cool slightly.
Place half the tomato sauce on the bottom of the baking dish.
Place a layer of fried eggplant on top of the sauce.
Sprinkle the dish generously with grated mozzarella.
Next comes another layer of fried eggplant.
And again a generous layer of cheese.
With the last layer, place the remaining tomato sauce in the center so that the eggplant and cheese are slightly visible on the sides.
Preheat the oven to 180 degrees and bake the eggplant with cheese and tomato sauce on top and bottom for 20 minutes.
Grate Parmesan cheese on a fine grater, mix it with breadcrumbs. Sprinkle the eggplant casserole with breadcrumbs parmesan and cook in the oven for another 10 minutes.
Parmigiano eggplants are served hot until the cheese is cold. A piece of the freshest ciabatta or focaccia and a glass of good wine are ideal for an eggplant and cheese casserole.
Enjoy!
