Puff eggplant appetizer is very easy to prepare. If you want to surprise your guests and loved ones with something unusual try this recipe. Elegant turrets from eggplant, alternating with some of the most common Italian products – mozzarella, parmesan and marinara sauce, will by the way on the holiday table. Incredibly delicate eggplant blends with stretching mozzarella and spice sauce and fresh the basilica. 
Time: 1 hour. 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:
- 1 eggplant (weighing 450 g.), Cut into 3 mm slices (approximately 24 slices)
- 2 tbsp. l olive oil
- 1 small onion, chop (about 1 tbsp.)
- 2 cloves of garlic, finely chopped
- 1/4 Art. dry red wine
- 1 can (800 gr.) Tomatoes
- 1 bunch fresh basil
- 1.9 liters vegetable oil, for deep fat
- 3 – 4 tbsp. flour
- 1 tbsp. l italian seasoning
- 1 tsp garlic powder
- 4 large eggs
- 4 tbsp. breadcrumbs with Italian herbs
- 1.5 tbsp. grated mozzarella
- 1.5 tbsp. coarse gravy of parmesan
Recipes with similar ingredients: eggplant, tomato sauce, sauce marinara, red wine, Italian seasonings, mozzarella cheese, cheese parmesan, garlic powder, basil
Recipe preparation:
- In order to make a quick marinara sauce, heat a thick-bottomed pan over medium-high heat. Add olive oil and onions. Cook, stirring occasionally until the onion softens and becomes transparent, about 5 minutes. Add garlic and cook for another 30 seconds.
- Pour red wine and cook for 1 min. to decrease. Hands or potato crush crush tomatoes and add them to the pan along with juice from a can. Stir to combine the ingredients. Add 1 whole stalk of basil with leaves. Bring the sauce to boil gently and reduce heat to moderate. Let me prepare the sauce while preparing the rest of the ingredients.
- Pour vegetable in a cast iron or pot with a heavy bottom oil and install a deep fat thermometer. Over medium heat heat the oil to 190 ° C. Cover the baking sheet with paper towels and place a cooling grate over them.
- From 3 shallow plates, organize a station for breading: sprinkle flour, Italian dressing and garlic in 1 powder. Season 1 tsp. salt and 0.5 tsp black pepper and mix. Beat eggs in 2 plates. In 3 sprinkle bread crumbs crackers.
- Roll the eggplant slices on both sides in flour with spices, shake to remove excess flour. Then, dip the eggplant in egg, letting drain before moving on to 3 plate. Then roll eggplant slices evenly on both sides in breadcrumbs.
- In batches, carefully place breaded eggplant in hot butter. Fry until golden brown. crusts, about 30 seconds. from each side. Put on the grill for cooling mounted over a baking sheet. Sprinkle generously with salt every slice. Continue until fry all the circles eggplant.
- Preheat the oven to 190 ° C. Remove the stem from the marinara sauce базилика. Remove paper towels from the pan.
- Build the turrets on the cooling grid: on top of the slice lay eggplant 1 tbsp. l Marinara sauce, 1 tbsp. l mozzarella, 1 Art. l Parmesan and 1 basil leaf. Put another one on top a cup of eggplant and repeat the process. Put the third on the turret eggplant slice and repeat the process, adding sauce, mozzarella and Parmesan (without basil). Repeat all steps in order to the cooling grid has 8 turrets.
- Bake for about 20 cc. Until the cheese has melted and slightly podgolot on top. Put the turrets on the dish. Decorate each with a leaf of fresh basil and serve immediately.
