This appetizer recipe will appeal to all housewives who love to create in the kitchen. Alla parmigiano eggplant is a combination of the taste of eggplant, mozzarella sauce, piquant parmesan, tomatoes, baked in layers. All this complements the aroma of garlic and various herbs.
It is necessary
- For two servings:
- - 400 g eggplant;
- - 150 g mozzarella;
- - 150 g of tomatoes in their own juice;
- - 80 g of parmesan;
- - 50 ml of olive oil;
- - 20 g of wheat flour;
- - 2 cloves of garlic;
- - 1 egg;
- - dried basil, oregano, salt, black pepper.
Instructions
Step 1
Peel the eggplants from the skin, cut into thin slices along.
Step 2
Salt the eggplant on both sides, wait 10 minutes for all the bitterness to go away, blot with paper towels.
Step 3
Beat the egg with a whisk, dip the eggplants in flour, then dip in the egg, fry until golden brown in olive oil.
Step 4
Rub both types of cheese on a grater, mix.
Step 5
Add pepper, salt, spices, garlic to the tomatoes, chop until smooth in a blender.
Step 6
Next, put the eggplants in a deep tray in layers, coat with a layer of tomato sauce, sprinkle with cheese, bake in the oven. The temperature should be 180 degrees, 40 minutes is enough.
Step 7
Cut the contents of the tray into 2 parts, put on plates, pour over with tomato sauce, serve hot.
