Delicious Eggplant Parmigiana
Main Dishes | Kazakhstani cuisine
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Delicious Eggplant Parmigiana
Ingredients
- Eggplants - 1 piece
- Marinated cherries - 6 pieces
- Pesto - 3 spoons
- Garlic - 2 cloves
- Melted Cheese - 0 oz
- Parmesan Cheese - 0 oz
- Italian chopped parsley - to taste
- Flaky sea salt - a pinch
- Ocean salt - a pinch
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Finely chop the cherry tomatoes.
Step 3
Peel the garlic.
Step 4
Chop coarsely.
Step 5
Heat oil in a skillet and add a couple of pinches of coarse salt.
Step 6
Arrange the chopped tomatoes.
Step 7
Cook over high heat, stirring constantly. Add Italian herbs.
Step 8
After 3–5 minutes of cooking, add the garlic, stir, and cook for another minute. Then remove from heat.
Step 9
Slice the eggplant into pieces about 1 cm thick, but do not cut all the way through.
Step 10
Line a baking dish with foil, shiny side up.
Step 11
Slice the Parmesan cheese into thin slices.
Step 12
Do the same with the mozzarella.
Step 13
Sprinkle the mozzarella with salt.
Step 14
Insert a couple of slices of Parmesan into the first opening.
Step 15
Add the tomatoes to the second opening.
Step 16
Add mozzarella to the third hole.
Step 17
Grease the fourth hole with pesto sauce.
Step 18
Repeat the previous steps for each opening.
Step 19
Brush the skin of the eggplant with olive oil and place it in a preheated oven at 375°F for 35 minutes.
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