Baked Eggplant with Parmesan

Fried in a pan, and then baked eggplant with cheese Parmesan is a very tasty dish. Italian sauce recipe given in a simplified form, so you quickly enjoy the taste of this замечательного блюда. Time: 2 час. 15 minutes. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Eggplant

• 2 medium eggplants (about 1 kg.), Sliced in circles 1.5 cm thick.
• Coarse salt, if necessary, plus 1 tbsp. l
• 5 tbsp. fresh breadcrumbs
• 1 tbsp. l dried oregano
• 1 tbsp. l dried thyme
• Cooking oil
• Dough flour
• 6 large eggs whipped
• 2 tbsp. l whole milk
• Olive oil as needed
• 7 tbsp. marinara quick sauce (recipe further)
• 2/3 Art. grated parmesan
• 450 gr thinly sliced mozzarella

Quick Marinara Sauce

• 3 tbsp. l olive oil
• 0.5 medium onion, diced (about 1/3 Art.)
• 5 garlic cloves, minced
• 7 tbsp. whole peeled canned tomatoes in their own juice (about two cans of 800 g. each), coarsely chopped
• 2 sprigs of fresh thyme
• 2 sprigs of fresh basil
• 1 tbsp. l coarse salt

Recipes with similar ingredients: eggplant, marinara sauce, sauce tomato, tomatoes, parmesan, mozzarella, eggs, milk, breadcrumbs, oregano, thyme, basil

Recipe preparation:

1. Lay the eggplant slices on several baking sheets and copiously sprinkle them with coarse salt. Leave for 1 hour to exit. bitterness from eggplant.
2. Fold the eggplant in a colander and rinse thoroughly under cold running water. Lay the eggplant on a work surface and pat dry with paper towels.
3. In a large bowl, mix 1.5 tsp. salts, breadcrumbs, oregano, thyme and season with pepper. Pour flour into a bowl or a bowl of medium size. In another bowl, beat the eggs with milk. Roll the eggplant slices in flour, dip in the egg mixture and sprinkle them with a mixture of breadcrumbs. Shake off the excess breading and transfer the eggplant to a baking sheet.
4. Pour oil into a large frying pan to a depth of 1.5 cm. Preheat oil over medium heat up to 200 ° C. Fry sliced eggplant with two sides until golden brown for about 3 minutes. With tongs transfer them to a sheet of baking paper and salt to taste. Repeat with the rest of the eggplant.
5. Preheat the oven to 200 ° C.
6. Lubricate the olive oil with a little baking dish measuring 40 x 25 x 5 cm. Pour the bottom of the mold into 1/3 of the sauce Marinara and lay out the eggplant. Pour in the eggplant another 1/3 of the sauce. Sprinkle the eggplant with the sauce in half the amount of Parmesan and mozzarella. Repeat with the remaining eggplant, sauce, parmesan and mozzarella.
7. Bake until cooked for about 30 minutes. Serve right away после приготовления.Рецептbaked eggplant. This dish will enrich the wine with its bouquet Brunello di Montalcino.
   

   Quick Marinara Sauce

   Heat oil in a medium-sized saucepan at a moderately high the fire. Sauté the onions and garlic until light brown, about 3 min Add tomatoes and herbs and bring to a boil. Turn down fire and simmer under the lid for 10 min. Remove the branches of greenery. Add salt and pepper to taste. Use the sauce immediately or store in the refrigerator for up to 3 days or in the freezer for up to 2 months.