This unusual dish came from Italy. According to a common version, His first recipes date back to the 8th century. As with any dish, Parmigiano may have several variations, but it must be there are parmesan cheese and tomato sauce, and fried in batter vegetables are baked in layers. Parmigiano surprisingly fits for both a festive and a casual table, and you can experiment with his temperament, combining with others итальянскими блюдами. 
AT ремя: 2 час. 45 minutes Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (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:
Eggplant
- 2 medium eggplants (1 kg.), Washed and cut thick circles, about 1 cm.
- 1/2 tbsp. flour
- 5 large eggs
- 3 tbsp. l milk
- 4 tbsp. breadcrumbs with Italian herbs
- 1 tbsp. l dried oregano
- 1 tbsp. l fresh thyme leaves
- Vegetable oil for frying, if necessary (about 1.5 – 2 Art.)
- 700 g thinly sliced mozzarella cheese
- 1/2 tbsp. grated parmesan
- 450 g grated wire
- 2 handfuls of fresh basil leaves (crumble)
Tomato sauce
- 3 cans (800 g each) canned in own juice tomatoes (plum-grade)
- 1/4 Art. olive oil
- 3 medium onions, peeled and chopped thin half rings
- 6 garlic cloves, peeled and mashed
- 1 tbsp. l crushed red pepper flakes
- 1 tbsp. l granulated sugar
Recipes with similar ingredients: eggplant, tomato sauce, tomatoes plum-like, parmesan cheese, mozzarella cheese, provolone cheese, eggs, milk, breadcrumbs, red pepper flakes, oregano, thyme, basil
Recipe preparation:
- Tomato Sauce: Heat Olive in a Large Frying Pan oil over high heat. Add onions, garlic, salt and red flakes pepper. Cook until the onions are translucent, 3 to 5 minutes. Add sugar and canned tomatoes.
- Crush several tomatoes with a wooden spoon and continue cook over medium heat for 10 to 15 minutes, stirring occasionally. Try and add spices, if necessary – taste spices and tomato should mix evenly. If not all tomatoes softened, simmer a few more minutes, then remove from heat and cool.
- Eggplant (you can skip this step if there is a shortage time): place the eggplant slices on 2 baking sheets in one layer. Sprinkle salt on both sides and let it brew for an hour. Salt will draw out excess moisture and remove bitterness. Rinse after an hour eggplant in cold water and dry well with a kitchen with a towel.
- In a medium-sized bowl, sprinkle flour and season with salt and pepper. In another bowl, combine eggs, milk, salt and pepper. Вthird bowl of breadcrumbs with Italian herbs mix with oregano, thyme leaves and pepper too, and salt it. Roll each eggplant slice in flour, shake and dip in the egg mixture first and then breadcrumbs with two sides. Place the eggplant on a baking sheet in one layer.
- Pour enough oil into a large pan to cover the bottom up to 1 cm. Heat the oil until it starts slightly smoke (or, using a thermometer, bring the oil to temperature 190 – 200 ° С). Spread eggplant with kitchen tongs into a skillet and cook until they are lightly browned, about 2 minutes with each side.
- Remove the fried eggplant from the pan and place on a towel lined with a kitchen towel that absorbs excess oils. Eggplant can be slightly added. Make sure the oil was heated to the desired temperature when adding the following batch in the pan.
- Heat the oven to 170 ° C.
- Main course: to the bottom of the refractory baking dish (22 to 33 cm in size) add about 1/4 of the tomato sauce. Place fried eggplant slices over the lap sauce. Cover the eggplant with 1/3 of the mozzarella slices. Sprinkle 1/4 Parmesan and Provolone. Top the basil leaves. Pour dressing and make two more layers in the same sequence. Cover the top layer with the remaining mozzarella cheese. Before put the dish in the oven, firmly crush the resulting dish.
- Bake parmigiano on the top shelf for about 35-40 minutes (until the cheese will not melt and does not begin to bubble). To Parmigiano browned stronger, rearrange the dish directly under the upper burner (if provided in the stove) is enough for 1-2 minutes. The dish will turn out so appetizing in appearance that you don’t hold on to not pinch off a piece of cheese crust before to offer it to guests.
