Eggplant with Parmesan – a dish of Italian cuisine, tasty and juicy, very similar to lasagna, but in which the place of the paste is eggplant. In the classic version, the eggplant is fried on in a pan, instead of frying, the eggplant is crumbling and baked in the oven. Then everything is poured with tomato sauce and sprinkled with mozzarella and parmesan. This method allows use less oil, and the result is the same delicious. Nutritional Information per serving: (6 – 8 total) Calories 431, total fat 31 g., Saturated fat g., Proteins 20 g., Carbohydrates 21 g, fiber, cholesterol mg., Sodium mg., Sugar g. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large eggplant (about 680 gr.), Sliced a little more than a centimeter thick
- 800 g jar of mashed tomatoes
- 4 tbsp. l olive oil
- 2 large cloves of garlic, chopped into thin slices
- 1/4 tsp crushed red pepper flakes
- 1/3 Art. chopped basil leaves, plus some more for decoration
- 1/3 Art. flour
- 2 eggs, beat
- 3/4 Art. Italian breadcrumbs
- 450 gr thin sliced mozzarella
- 1/4 Art. grated parmesan
- Special equipment: baking sheet sizes 45 by 33 cm.
Recipes with similar ingredients: eggplant, tomatoes, mozzarella cheese, Parmesan cheese, breadcrumbs, red pepper flakes, basil
Recipe preparation:
- Heat the oven to 230 ° C.
- Pour 2 tbsp. l add olive oil to a heavy pan, add garlic and put on medium heat. When the garlic hisses, and it the edges will brown, add tomatoes, flakes to it red pepper and 3/4 tsp salt. Bring to a slight boil and keep cooking, stirring occasionally until the sauce thickens, about 8 minutes. Remove from heat and add chopped basil.
- Place a 45 by 32 cm baking sheet in the oven and warm it for at least 10 minutes while you roll eggplant in breadcrumbs. Take 3 shallow dishes, one fill flour, shake the eggs in the second, and pour the breadcrumbs in the third crackers. Sprinkle salt on both sides of the eggplant. Roll a slice eggplant in flour (shake the excess), then dip in the egg, and then roll in breadcrumbs. Do the same with the rest of the slices.
- When all the eggplant slices are breaded, carefully remove the pan from the oven and grease it with the remaining 2 tbsp. l olive oil. Place the eggplant slices on a baking sheet in one layer. Bake until the underside is crispy and browned for 8 to 10 minutes, then flip the slices and bake until the other side has a golden color, yet about 8-10 minutes.
- Pour tomato sauce over eggplant, sprinkle with mozzarella and parmesan. Return the pan to the oven and bake by rotating a baking sheet in the process until the cheese is melted and browned, and the sauce will bubble, about 20-25 minutes. Sprinkle before serving Basil. Recipe Dishes of Eggplant Breaded in Bread mix with oregano and thyme baked with tomato sauce marinara.
