Recipe: Eggplant "Parmigiano" On RussianFood.com

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Recipe: Eggplant "Parmigiano" On RussianFood.com
Recipe: Eggplant "Parmigiano" On RussianFood.com
Video: Recipe: Eggplant "Parmigiano" On RussianFood.com
Video: How to Make Baked Eggplant Parmesan | The Stay At Home Chef 2023, February
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Eggplant "Parmigiano"

Recipe photo: Eggplant
Recipe photo: Eggplant

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.

Food (for 2 servings)
Eggplant - 3 pcs.
Tomatoes - 2-3 pcs.
Bulb onions - 1 pc.
Mozzarella cheese - 250 g
Parmesan cheese - 20 g
Champignon mushrooms (if available) - 5-6 pcs.
Vegetable oil - 3-5 tbsp. spoons
Bread crumbs - 3-4 tbsp. spoons
Wheat flour - 3-4 tbsp. spoons
Garlic - 1-2 cloves
Dried oregano - 1 pinch
Salt to taste
Sugar to taste
Ground black pepper - to taste

Step by step photo recipe Eggplant "Parmigiano"

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

Prepare all the ingredients you need for the Parmigiano eggplant (baked eggplant with cheese and tomato sauce).

Wash and dry vegetables.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

Cut the eggplants into slices, 0.5 cm thick, salt, let the bitterness drain together with the salt.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

Dip the eggplants in flour, fry in vegetable oil until tender, put on a paper towel to remove excess oil.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

Fry the chopped onion in vegetable oil until transparent.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

Add a few finely chopped mushrooms for flavor (if available).

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

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.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

Place half the tomato sauce on the bottom of the baking dish.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

Place a layer of fried eggplant on top of the sauce.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

Sprinkle the dish generously with grated mozzarella.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

Next comes another layer of fried eggplant.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

And again a generous layer of cheese.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

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.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

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.

Recipe Cooking Photo: Eggplant
Recipe Cooking Photo: Eggplant

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!

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