Baked eggplant parmigiano.

Baked eggplant parmigiano.

Italian dishes. By this recipe gives a very nutritious vegetarian dish.

-large eggs, lightly beaten 2 pieces.
-water 1 tbsp. l.
-2 cups breadcrumbs
-grated Parmesan cheese 1/4 cup
-large eggplant, peeled and cut into disks oil 2 pcs.
-basil, finely chop Toppings 10 c.
-grated parmesan Toppings 1/4 cup
-Red pepper Toppings 1/2 h. L.
-squeezed garlic Toppings 1.5 h. L.
-salt Toppings 1/4 h. L.
-Ricotta Toppings 450 gr.
-egg white, lightly beaten Toppings 1 PC.
-tomato paste Toppings 680 gr.
-grated mozzarella Additionally, 225 g.
-fontina cheese Additionally, 85 c.

Preheat oven to 390F degrees. For the eggplant: whisk 2 eggs with 1 tablespoon of water.
In another bowl, mix the breadcrumbs and grated Parmesan.
Each disc eggplant dip in the egg, then roll in bread crumbs.
Put them in a form on a baking sheet and send bake for 30 minutes until golden brown.
1 times during roasting pan flip the other side, all baked evenly.
For the filling, combine the basil, and the next 6 ingredients (except the egg).
In a baking dish Put half a cup of filling on the bottom.
Then put a layer of eggplant.
Top – 3/4 tomato sauce, half a cup of curd-cheese filling, 1/3 and 1/4 of mozzarella fontina.
Put in the same way another layer, again finished tomato paste. Close the dish with foil and send it to 35 minutes in the oven.
Remove the foil, sprinkle the remaining third mozzarella and 1/4 cup Fontina.
Bake another 10 minutes until the cheese is melted and the sauce begins to boil. Let cool for 10 minutes and serve.

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