Oven baked eggplant with cheese

Cheese, viscous, hearty Italian dish “eggplant with parmesan” – these are fried eggplant slices baked in tomato sauce with mozzarella and parmesan. It is ideal for to arrange a feast of the belly, and thanks to the fact that eggplant covered with breading with almond flour, this option is suitable for who are on a gluten-free diet. Share with friends: Time: 1 hour. ten min Difficulty: easy Portions: 4 The recipes use dimensional 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:

• 2 medium eggplants, sliced ​​a little thicker in circles 1 cm. Throw out the tips (about 1100 gr.)
• One 800g jar of whole tomatoes, knead well
• 2 tbsp. l olive oil
• 1 tbsp. l tomato paste
• 2 cloves garlic, thinly sliced
• 1 tbsp. torn basil leaves
• 2 and 1/4 Art. almond flour
• 2 large eggs
• 1 tbsp. coarsely grated mozzarella
• 1/4 Art. grated parmesan
• 2 tbsp. l chopped parsley leaves
• Special equipment: heat resistant baking dish size 22 by 33 cm.

Recipes with similar ingredients: eggplant, tomatoes, mozzarella cheese, Parmesan cheese, almond flour, tomato paste, parsley, basil

Recipe preparation:

1. Place 2 bars in the center of the oven, and a third on top, and preheat the oven to 220 ° C. Line 2 baking sheets with sides of parchment paper.
2. In a large heavy pan, place olive oil, tomato pasta, garlic and 1/2 tsp salt and simmer everything over medium heat, stirring until the oil turns yellow, about 2 minutes. Add Tomatoes Rinse a jar of 1.5 tbsp. water and pour into the sauce, add basil. Bring to a boil, and cook until the sauce thickens, about 20 minutes.
3. Pour almond flour into a medium-sized bowl. In another medium-sized bowl, beat eggs with 3 tbsp. l water in the foam.
4. Put eggplant on a clean surface, season 1/2 tsp. salt and a pinch of pepper. Submerge the eggplant in the egg, then press flour into the almond so that the eggplant is completely covered, and place on prepared baking sheets. Bake eggplant until soft and golden brown. about 30-35 minutes. Swap sheets if at the top level eggplant browns too fast.
5. Then switch the oven to grill mode. To the bottom of the mold for baking size 22 by 33 cm. pour a little sauce. Lay out half eggplant in a uniform layer, trying not to impose eggplant on top of each other. Spread half of the remaining sauce, then 1/4 tbsp. mozzarella.
6. Top with the remaining eggplant, pour over the sauce, then sprinkle with mozzarella and parmesan. Grill until the cheese will not melt and brown, about 1 minute. Sprinkle on top parsley and immediately serve the table while the cheese is still warm.