Baked eggplant with basil sauce, parmesan and mozzarella is a pure embodiment of Italian cuisine, the main decoration of the autumn table.
It is necessary
- • Canned cherry tomatoes - 600 g;
- • Eggplant (medium-sized) - 4 pcs;
- • Mozzarella - 2 balls;
- • Garlic - 2 cloves;
- • Fresh basil;
- • Olive oil - 3 tablespoons;
- • Dried (sun-dried) tomatoes - 1 tablespoon;
- • Transparent honey - 1 teaspoon;
- • Thyme - 2 branches;
- • Bread crumbs 25 g;
- • Parmesan - 25 g.
Instructions
Step 1
Heat olive oil in a skillet. Crush chopped garlic and chopped basil stalks in a mortar until smooth. Add canned and dried tomatoes, honey, most of the thyme leaves and spices according to your preference.
Step 2
Fry the mixture over medium heat for 8 minutes (For a thicker sauce, it is recommended to set the heat to high).
Step 3
Transfer the mozzarella to a bowl and heat with a fork. At the same time, preheat the oven to a temperature of 190-200 degrees.
Step 4
Rinse the eggplants, remove the stalk, cut 6 sections vertically from each vegetable, fill each cutout with mozzarella.
Step 5
Pour the required amount of tomato sauce into a large baking dish, immerse the eggplant blanks in it (you can cook in 4 portion forms).
Step 6
Pour the remaining olive oil over the dish, cover with foil and close the edges tightly. Bake for 50-60 minutes until the eggplant is completely softened.
Step 7
Rinse the basil thoroughly, dry, separate the leaves and chop finely.
Step 8
Remove the foil from the mold. Mix together the breadcrumbs and parmesan and sprinkle over the eggplant. Bake again for about 15 minutes, until the "fur coat" acquires a golden hue. Finally, season the dish with chopped basil leaves.
