Eggplant, cheese and tomato are a great combination. I propose to cook an interesting dish where all these components are successfully combined. The dish is prepared simply. The specified amount of food is enough for 4 servings.
It is necessary
- - eggplant - 1 kg;
- - hard cheese - 150 g;
- - tomato paste - 200 g;
- - onions - 2 pcs.;
- - eggs - 3 pcs.;
- - flour - 150 g;
- - vegetable oil - 4 tbsp. l.;
- - butter - 50 g;
- - salt - 1 tsp;
- - ground black pepper - a pinch.
Instructions
Step 1
Preparing vegetables. Wash the eggplants with water, remove the stalk. Cut each eggplant lengthwise into strips 1-1.5 cm thick. Salt, leave for 30 minutes. Then dry the pieces with a paper towel. Cut the onion into small cubes.
Step 2
Cooking breading. Beat eggs, salt and pepper. Pour flour into a flat plate. Roll the prepared eggplant slices first in flour, then in an egg. Fry in vegetable oil on both sides until golden brown.
Step 3
Cooking the sauce. Lightly fry the chopped onion in vegetable oil, add the tomato paste and simmer for another 5-7 minutes. The sauce is ready.
Step 4
Grate the cheese on a coarse grater. Grease a baking dish with vegetable oil. Place half of the eggplants on the bottom of the dish. Drizzle with tomato sauce. Sprinkle with grated cheese (half the volume).
Step 5
The next layer is the remaining eggplant, then again the sauce and the remaining cheese. Place pieces of butter on top of the cheese. Cover with foil. Place the dish in the oven for 15 minutes at 220 degrees. Then remove the foil and bake for another 15 minutes. The eggplants are ready. Bon Appetit!
