Parma eggplant

Parma eggplant is considered to be the most a popular Italian puff casserole that is not loved only in Italy, but throughout the world. Eggplant pre breaded and fried, then layered in layers in the casserole, sprinkling with a lot of cheese of different types and pouring thick tomato sauce, and baked in the oven. The result is a dish It turns out with a very rich, rich taste, viscous texture and indescribable aroma. The taste of tomato sauce will become brighter if cook it with baked sweet peppers. A chopped eggplant sprinkle with salt and leave for several minutes, then rinse. So they won’t bite or spoil impression of the dish. Share with friends: Time: 1 hour. 40 min Difficulty: easy Servings: 8 – 12 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:

Eggplant

• 2 – 3 medium eggplant (about 1 kg.), Sliced ​​in circles, 1.5 cm thick (approximately 18 slices needed)
• 5 tbsp. bread crumbs (from dried yesterday’s bread)
• Mold Butter
• 3 tbsp. l finely chopped parsley
• 1 tbsp. l finely chopped oregano leaves
• 1 tbsp. l finely chopped thyme leaves
• 6 large eggs whipped
• 2 tbsp. l water
• Flour
• Cooking Oil
• 350 gr grated mozzarella (not from brine) plus 220 gr. fresh thin sliced ​​mozzarella
• 350 gr fountain cheese
• 3/4 Art. grated cheese pecorino romano
• Fresh basil leaves torn

Baked Red Pepper Tomato Sauce

• 3 tbsp. l olive oil
• 1 large onion, coarsely chopped
• 3 cloves of garlic, coarsely chopped
• 0.5 tsp red pepper flakes
• 3 baked red sweet peppers, peeled and seeds chopped
• 2 cans (800 g each) canned tomatoes Cream in own juice, mash them with your hands
• 1 can (800 gr.) Canned mashed tomatoes
• 3 tbsp. l chopped parsley
• 3 tbsp. l chopped basil leaves
• 1 tbsp. l chopped oregano leaves
• Honey to taste

Recipes with similar ingredients: eggplant, bell peppers, tomatoes plum-like, tomato sauce, mozzarella cheese, fontina cheese, cheese pecorino romano, breadcrumbs, red pepper flakes, oregano, thyme, basil

Recipe preparation:

1. Tomato sauce with baked red pepper. In a large cast iron over medium heat, heat olive oil. Sprinkle onions and fry until soft. Then add the garlic and red pepper flakes and cook 1 minute. Add baked pepper and fry 1 more a minute.
2. Then put the tomatoes in a cast iron, bring to a boil and simmer, stirring occasionally, until thick, about 25 – 30 minutes. Pour the tomato mixture into the bowl of the food processor and grind to a uniform consistency. Pour everything back into pan and add parsley, basil, oregano, salt and pepper over to taste. Cook another 10 minutes and add honey if desired.
3. Preheat the oven to 150 ° C.
4. Dry bread crumbs. Evenly distribute bread crumbs. crumbs on a large baking sheet and place them in the oven. Bake in for 5 minutes, then turn off the oven and leave the crumbs there on 30 minutes, or until they dry.
5. Preheat the oven to 200 ° C. Lightly oil the inside baking dish surface measuring 35 x 25 x 5 cm.
6. Pour bread crumbs into a large shallow bowl. Add greens, 1.5 tsp salt and 0.5 tsp pepper. In another shallow bowl medium-sized whisk beat eggs and 2 tbsp. l water. Each salt and pepper the eggplant on both sides. Roll them in flour, shake off excess. Then dip in the egg and roll in breaded. Shake off excess and lay eggplant on a baking sheet.
7. In two large stewpans, over moderate heat, heat 1.5 cm. vegetable oil to a temperature of 195 ° C. Fry Eggplant a few pieces, turning over, for 3 minutes until golden colors. Using forceps, place them on a baking sheet paper towels. Fry all eggplant in the same way.
8. Pour a little into the bottom of the prepared baking dish tomato sauce and lay on top half of all eggplant. Pour eggplant with a little sauce, sprinkle with grated mozzarella, frontina, pecorino and basil leaves. Similarly lay out more a layer of eggplant and cheese, finishing with a third layer of sauce. From above put the mozzarella slices and sprinkle with the remaining pecorino.
9. Bake for about 30 minutes until the casserole is hot and not browned. Leave on for 10 minutes, then serve. With this it combines Italian wine with grapes Colorino.