Parma Eggplant - a delicious and hearty eggplant casserole with tomatoes and cheese. The dish is vegetarian and dietary, since a minimum of fat is used in the cooking process. It is also one of the favorite dishes of the Italian actress and recognized beauty Sophia Loren!
It is necessary
- - 4 large eggplants;
- - 500 grams of tomato;
- - 250 grams of mozzarella cheese;
- - 100 grams of grated parmesan cheese;
- - a bunch of basil;
- - 3 tablespoons of olive oil;
- - salt and ground black pepper to taste.
Instructions
Step 1
Rinse the eggplants, cut lengthwise into 0.5 cm thick strips, season with salt and let stand for 20 minutes to remove the bitterness, then rinse and squeeze lightly. Heat the olive oil in a large skillet, fry the eggplants on both sides, and place on a paper towel to remove excess fat.
Step 2
Cut the mozzarella into thin slices. Scald the tomatoes with boiling water, remove the skin, cut into small cubes. Rinse the basil, dry and chop. Put the tomatoes and basil in a saucepan, add salt, pepper and simmer in their own juice (without oil!), Stirring constantly, until a thick, homogeneous sauce is obtained.
Step 3
Grease a baking dish with oil, pour a little tomato sauce on the bottom. Then lay out in layers: eggplants, mozzarella plates, sauce, grated parmesan; then repeat the layers. Put in a preheated oven and bake at 170 degrees for 25-30 minutes. Tasty both hot and cold.
