If you want to cook very tender and fragrant eggplants with an original sauce, then use this recipe. Simple, tasty, satisfying and fast enough. Ideal for dinner.
It is necessary
- - 800 grams of tomatoes or tomatoes in their own juice,
- - 2 teaspoons of olive oil (can be replaced with vegetable oil),
- - 2 cloves of garlic,
- - 1 tbsp. a spoonful of sugar
- - salt to taste,
- - ground black pepper to taste,
- - 3 basil leaves.
- For eggplant:
- - 3 eggplants,
- - 50 grams of Parmesan,
- - 150 grams of mozzarella,
- - 100 grams of crackers,
- - 3 tbsp. tablespoons of vegetable oil.
Instructions
Step 1
Remove the skin from the tomato. You can do this in any convenient way. Chop the peeled tomatoes in mashed potatoes (with a blender) or cut into small pieces.
Step 2
Chop the garlic cloves and fry in a saucepan with two teaspoons of olive oil (until light aroma appears). Add chopped tomatoes to the garlic and cook for half an hour over low heat.
Step 3
After half an hour, add chopped basil leaves to the saucepan to the tomatoes, season with sugar, salt and ground black pepper.
Step 4
Rinse the eggplants, cut into slices 5 mm thick. Fry the eggplants in vegetable oil until golden brown.
Step 5
Gently pour some of the tomato sauce into an ovenproof dish. Place the fried eggplant on top of the sauce.
Step 6
Grate Parmesan, cut mozzarella into slices. Sprinkle the eggplant with the cheese and top with the mozzarella. If you have hard mozzarella. then grate it in the same way as for the Parmesan.
Step 7
Repeat all layers in the same sequence. Fill out the entire form in this way. The last layer should be tomato sauce and cheese. Sprinkle with chopped white breadcrumbs on top. Bake for half an hour at 180 degrees.
