Baked Eggplant under tomatoes and parmesan.

Baked Eggplant under tomatoes and parmesan.

Very fond of eggplant for their delicate, creamy taste. And cheese – mozzarella and Parmesan – further emphasize the soft creamy texture and delicate flavor. Summer dish – vegetables and lean!

запеч баклаж
eggplants 3 kg.
canned tomatoes 1.2 kg.
250g mozzarella.
1 cup flour
olive oil to taste
grated Parmesan cheese 1 cup
3 garlic pieces.

Cut the eggplant into thin slices, or slices.
Sprinkle each layer with salt and place in a bowl. Cover the plate with a load of half an hour. So we get rid of the bitterness and excess juice.
Now make the sauce. In the olive oil lightly fry the garlic, cut into thin slices.
Then add the tomato juice and tomatoes themselves. Season with salt. Cook over low heat until the mixture is reduced by half.
Meanwhile, dip the eggplant slices in flour, sprinkle them with olive oil and place on a baking sheet. Bake for 15 minutes on each side until golden brown. Oven temperature should be around 400-420F degrees.
Now lay out the layers of ceramic ware: tomato sauce, eggplant, tomato sauce, mozzarella. Again sauce, eggplant, mozzarella. See that fully cover the eggplant sauce.
Sprinkle with Parmesan cheese.
Bake at 380F degrees for 20 minutes. If after that there are many in a bowl of liquid, then carefully pour it out and bake for a few minutes.

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