Eggplant with Parmesan and Mozzarella – a detailed recipe cooking.
The author of the recipe is Debi Meysar – an American actress, and her husband Gabriele Corcos
Photo of the dish: РайанLiebe Time: 1 hour. 25 minutes Difficulty: Easy Servings: 8 – 12 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For eggplant:
- 3 medium eggplant, sliced 0.5 cm thick.
- 340 gr crushed mozzarella cheese
- 1 tbsp. grated parmesan cheese and a little more for decoration
- Canola oil for frying
- 1 tbsp. flour
- Sea salt and ground pepper
- 1.5 tbsp. basil leaves and some more for decoration
- Olive oil for spraying
For the sauce:
- 1600 gr. canned whole peeled tomatoes
- 1/4 Art. olive oil
- 2/3 chopped medium onion red onion
- 6 coarsely chopped cloves of garlic
- 2 pinches of red pepper in cereal (can be omitted)
- 1/4 Art. torn basil
Recipes with similar ingredients: eggplant, mozzarella, cheese parmesan, tomatoes, sea salt flakes, tomato sauce, onions red, garlic, basil
Recipe preparation:
- Make the sauce: In a food processor or with mashed tomatoes into a creamy smooth blender consistency. (If you want to make the sauce more homely, you can wait and crush the tomatoes later in the pan with a wooden spoon.) In a large saucepan, heat the olive oil on moderately high heat until the butter becomes hot. Add the onion and simmer for 5-6 minutes. or until softened. Add the garlic and cook 2-3 min. until you see a change in the color of garlic. If you want to to make the sauce spicy, add red pepper flakes.
- Add the tomatoes and season with salt and pepper to taste. Turn down fire to moderate and simmer for about 30 minutes. (If you not mashed tomatoes, use a wooden spoon to break them into pieces while they are preparing.) Strive for harmonious sauce consistency: it should be liquid but should not look too watery. Add basil torn by hand and remove from fire.
- Fry the eggplants at this time: Preheat the oven up to 200 ° C. In a large pot with a thick bottom or in a deep Pour canola oil into a pan with a 5 cm layer. Heat on a strong fire until the deep fat thermometer shows 180 ° C. (Also warming up you can test the oil by adding a small piece to it of bread. If it is fried, browned – the oil is ready.) B in a shallow dish with a whisk, mix the flour, 1 tsp. nautical salt and 1/4 tsp pepper. Then, in portions of about 8 slices roll eggplant in flour mixture and send them hot butter. Fry each serving for 1-2 minutes, until the eggplant podgold. On a baking sheet covered with paper towels, with Use the tongs to lay out the eggplants to allow them to cool.
- In two baking dishes 25 cm. By 35 cm. Lay out a layer eggplant. In each form with a culinary brush cover eggplant with a thin layer of sauce, then lay out a layer of mozzarella, 2 tbsp. l Parmesan and sprinkle with basil leaves. Repeat the laying out layers 2 more times. Put the last layer of sauce, mozzarella and Parmesan Bake for 25-30 minutes, until gurgling and appearing on top golden crust. Garnish with basil, parmesan and sprinkle olive oil.
