Eggplants alla Parmigiano
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Eggplants alla Parmigiano
Ingredients
- Parmesan Cheese - 2.6 oz
- Eggplants - 13.2 oz
- Melted Cheese - 5.3 oz
- Garlic - 1 clove
- Oregano - 0 oz
- Crushed Tomatoes in Their Own Juice - 5.3 oz
- Fresh basil leaves - 0 oz
- Chicken Egg - 1 piece
- Wheat Flour - 0.4 oz
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the eggplants and slice them lengthwise into thin slices about 3 mm thick.
Step 2
Salt the eggplants on both sides, wait 10 minutes for the bitterness to release, and pat dry with a paper towel.
Step 3
Beat the egg with a whisk, coat the eggplant slices in flour, dip them in the beaten egg, and fry on both sides in olive oil until golden brown.
Step 4
Grate the mozzarella and parmesan cheeses and mix them together.
Step 5
Add salt, pepper, spices, and the clove of garlic to the tomatoes in their own juice and blend with a blender.
Step 6
Layer the eggplants in a deep baking dish, spread thin layers of tomato sauce and cheese in between, and bake in the oven at 356°F for 40 minutes.
Step 7
Cut the contents of the dish into 2 parts and serve on plates, drizzling with the remaining tomato sauce.
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