Eggplant Parmesan

Servings: 2

Ingredients:

Eggplant — 2 pcs.
Salt — 1 ch. L.
Olive oil — 1 tbsp. l.
Garlic — 1 clove
Tomatoes (tomatoes) — 3 pcs.
Basil — 30 g
Ground black pepper — to taste
Rusk — 200 g
Parmesan — 100 g
Flour — 30 g
Egg chicken — 4 pcs.
Olive oil — 40 ml
Mozzarella — 300 g
Tomato sauce — 100 ml

Preparation:

1. Cut the eggplant slices. Lightly sprinkle salt on both sides. Let the eggplant slices settle and release moisture for 2 hours.
2. Heat the olive oil in a saucepan over medium heat. Add minced garlic and cook gently for a minute or until fragrant. Add the tomatoes, diced. Increase the heat, bring to a boil, simmer on low heat for 15 minutes. Add salt and pepper to taste, basil and remove from heat.
3. Stir in the grated cheese and breadcrumbs and place in a shallow bowl. Flour should be in a shallow bowl, beat the eggs in another bowl, and mix the cheese and the breadcrumbs in a third, in that order.
4. Preheat the oven to 180C. Pour a tablespoon of olive oil on the bottom of each sheet for baking. Then the eggplant slices dry with paper towels. Dip eggplant slices one by one, first in flour, then in beaten egg and sprinkle with a mixture of crumbs and Parmesan cheese. Place on an oiled sheet pan. Drizzle with a little oil on top of each bread layer of eggplant.
5. Place the prepared eggplant slices in the oven. Bake for 20 minutes, turning the slices on half cooked until they are well browned. Remove from the oven and allow to cool.
6. Add the tomato sauce on the bottom of the pan. Add one third of the eggplant slices on the bottom of the pan coating layer of sauce.
7. Put the halves mozzarella cheese on eggplant slices. Sprinkle with grated Parmesan cheese.
8. Add another third of the cheese on slices of eggplant. Pour a cup of sauce eggplant slices. The rest of the sliced ​​mozzarella cheese on top put a layer of sauce. Sprinkle with grated Parmesan cheese.
9. Add the remaining eggplant in a single layer on top of the cheese, pour the remaining sauce and sprinkle with the remaining Parmesan.
10. Bake at 180 C for 35 minutes. Remove from the oven and leave to cool for 10 minutes before serving.

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