Eggplant with tomato sauce and parmesan is a classic Italian snack, light and at the same time very satisfying. Its bright taste will not make you blush even in front of the most fastidious guests. The appetizer is elementary in preparation and will not cause trouble for either an experienced hostess or a novice cook.
It is necessary
-
- 1 kg of red tomatoes;
- 1 kg eggplant;
- a bunch of green basil (if there is no green
- can use purple
- although the taste of the latter is not quite "Italian");
- 300 gr mozzarella;
- 100 grams of grated parmesan;
- 2 cloves of garlic;
- dry seasonings to taste (oregano
- savory
- pepper);
- 2 eggs;
- olive oil.
Instructions
Step 1
Wash the eggplant and trim the ponytails. Cut each fruit lengthwise into half a centimeter thick slices.
Step 2
Season the eggplant slices. Then put them in a wide bowl and leave for 40-50 minutes for the bitterness to go away from them.
Step 3
While the eggplant is salting, prepare the tomato sauce. To do this, pour boiling water over the tomatoes, and then remove the coarse skin from them.
Step 4
Cut each tomato in half and spoon out the seeds and the liquid they are in. They won't be needed.
Step 5
Cut the tomato pulp into very small cubes. It is forbidden to use a blender in this case. Squeeze the garlic to the tomatoes through the garlic press, finely chop a third of the basil bunch and add dry herbs.
Step 6
Place the dishes with tomatoes on a low heat. Simmer until you get a thick, aromatic sauce. Don't forget to add salt to it to taste.
Step 7
Drain the resulting bitter-salty dark liquid from the eggplant, squeeze the slices slightly and place on a paper towel. After they are a little dry, fry each slice in oil in a skillet, then pat dry again with paper towels to absorb excess fat.
Step 8
Preheat oven to 200 degrees. Grease a deep mold with olive oil. Beat the eggs lightly with a whisk, and disassemble the basil into leaves.
Step 9
Pour a couple of tablespoons of sauce into the bottom of the dish in which you will bake. Now lay a layer of fried eggplant slices on top of it. Sprinkle with Parmesan cheese, cover with thin plastic mozzarella on top.
Step 10
Place the basil leaves on top of the mozzarella, then some beaten eggs and sauce again. The next layer is eggplant again, then Parmesan, mozzarella and so on. The last should be Parmesan, and with a fairly thick layer.
Step 11
Sprinkle the appetizer (by the way, you can make it portioned, folding the layers in such a way that separate low eggplant-tomato-cheese turrets are formed) with spices, spices and put in the oven for 20-30 minutes.
