This Parma eggplant recipe is slightly different classic way of cooking. Instead of eggplant fried in breaded in oil grilled vegetables are used here (you can use a grill pan). This significantly reduces casserole fat and calorie content, but it remains the same amazingly tasty. Grilled eggplants are laid out in the casserole in layers with mozzarella cheese and tomato sauce with olives, sprinkled grated parmesan and baked in the oven. The combination of tastes of two types of cheese, tomatoes, olives, eggplant and aromatic spices makes this dish extraordinary.
Recipe author – Valerie Bertinelli – American actress
Time: 1 hour. Complexity: average Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/3 Art. + 1 tbsp. l olive oil
- 1 clove garlic, finely chopped
- 1/4 tsp red pepper flakes
- 1 can (425 gr.) Canned mashed tomatoes
- 2 tbsp. l seedless olives chopped
- 1 sprig of basil + 1/4 tbsp. thinly chopped leaves, for filing
- 2 tbsp. l (30 gr.) Butter
- 1 large eggplant, sliced in circles 0.5 cm thick.
- 340 gr mozzarella sliced 0.5 cm thick.
- 1/4 Art. grated parmesan
Recipes with similar ingredients: garlic, red pepper flakes, mashed tomatoes, olives, basil, butter, eggplant, cheese mozzarella, parmesan cheese
Recipe preparation:
- Preheat the oven to 220 ° C.
- In a large frying pan over medium heat, heat 1 tbsp. l olive oil. Add garlic and red pepper and fry, stirring until flavor starts, about 2 minutes. Add mashed tomatoes, olives, 1/4 tbsp. water and a sprig of basil and stew, stirring occasionally until the sauce thickens a little, about 10 minutes. Salt and get a sprig of basil. Take it off the fire add butter and mix.
- Meanwhile, heat the grill to a moderate heat (or grill pan). Lubricate both sides of the remaining eggplant slices. 1/3 Art. olive oil and a little salt and pepper. Fry turning over once, until soft and marks from the grill, about 4 minutes on each side.
- Put about a third of the sauce on the bottom of a small rectangular baking dish measuring 20×25 cm. Put half on top eggplant and half mozzarella, evenly distributed over surface shape. Repeat with 1/3 of the sauce and the remaining eggplant and mozzarella. Pour over the rest of the sauce and sprinkle with parmesan.
- Bake until the sauce thickens and boils, and the cheese browned for about 30 minutes.
- Sprinkle the dish with chopped basil and serve warm.
