Eggplant Parmigiano (Italian).

eggplant 1 pc.
1 piece of chicken eggs.
1 handful of mozzarella
1 handful of parmesan
tomato sauce
onion 1 piece.
garlic, a few cloves
olive oil
salt to taste
pepper to taste

1.Prepare the ingredients.
2.Cut the eggplant.
3.Breaded slices in flour.

4.Eggs break into a flat bowl, beat with a spoon.
5.Breaded eggplant dip into the egg.
6.Put on a heated pan with oil.
7.Fry on both sides until golden brown.

8.Finely chop the onion.
9.Chop the garlic.
10.Pour the onion and garlic in a saucepan with oil. Fry until golden brown.
11.In a skillet cook the tomato sauce and reheat ready-made. Season with salt and pepper.

12.Add to the sauce fried onions and garlic.
13.Pour a little water.
14.Finely chop the basil.
15.In a baking dish put a layer of fried eggplant.
16.Serve with tomato sauce.

17.Sprinkle with grated mozzarella.
18.Sprinkle with parmesan cheese and basil.

19.Put another layer of eggplant, brush with sauce and sprinkle with cheese.
20.Repeating the calculations twice. Total should have four layers.
21.Send in a preheated 180 degree oven for 15 minutes.

22.Remove from the oven, cut into slices and serve! Garnish with basil leaves and you can drizzle with olive oil.
Bon Appetit!

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2 комментария to “Eggplant Parmigiano (Italian).”

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