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Ingredients

Serves:
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eggplant 550 g
bulb onion 150 g
garlic 2 cloves
tomatoes 600 g
mozzarella 250 g
Parmesan 150 g
basil 1/3 tsp
ground black pepper
olive oil
vegetable oil
salt

Nutritional information

cal
88,52
prot
6,46
fat
6,07
carbs
3,8
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Eggplants Parmeggiano

Eggplants Parmeggiano
Cuisine:

    Ingredients

    To all the Italian cuisine lovers out there we are presenting this new recipe – eggplants Parmeggiano style. It can be served both as a starter and as a main dish. This treat consists of eggplants layered with tomato sauce and two types of cheese – mozzarella and parmesan. Bolognese sauce compliments the eggplants very well; this way the dish can be made into a good lunch or dinner. Parmeggiano eggplants are best served hot when taken straight out of the oven or can easily serve as a delicious starter once cooled.


    Olesya Fisenko

    Chief editor

    The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

    Steps

    1
    Done

    Step 1

    Wash two big eggplants, extract the seeds and cut in long chunks. Sprinkle each piece with some salt and lay aside for half an hour.

    2
    Done

    Step 2

    2. For the tomato sauce, cut onion and garlic cloves finely. Put some olive oil into a frying pan and warm it up. Put in garlic and onion and fry on a low fire for 3-4 minutes. Peel off the skin off the tomatoes (see some useful tips on how to do that easily in the “Q&A” section of the website), cut in small pieces and add to onion. Cook on a medium fire for 5 minutes, add salt, pepper, basil (either dry or fresh), stir it well and cook for 2 minutes more. Lay the sauce aside. Fry the eggplants in a bit of oil in a separate saucepan until golden. Cook them in one layer and as soon as cooked, lay them aside on a plate covered with a paper towel to get rid of the excess oil.

    3
    Done

    Step 3

    Heat the oven to 356 F. Grate both mozzarella and parmesan on the coarse side. Using a baking form 15x23 cm, lay out the eggplants, covering them with tomato sauce.

    4
    Done

    Step 4

    Sprinkle some cheese over the eggplants and the sauce, then repeat the procedure until there is some cheese left.

    5
    Done

    Step 5

    Put the eggplants into the oven for 20 minutes, take them out, put some cheese on top and cook for 2-3 minutes more.

    6
    Done

    Step 7

    Eggplants Parmeggiano is ready.

    7
    Done

    Step 8

    Enjoy your meal!

    Tips:

    1. If you want to have the eggplants ready before the guests come to share a meal with you, you may assemble the elements of the dish together (eggplants, tomato sauce and cheese) beforehand, wrap the form in clingfilm and store them for up to 2 days in the fridge. Just before your guests are about to arrive, take out the form, remove the film and cook according to the instructions above.
    2. You may also serve the eggplants a la carte, cutting out small circles and making towers out of the different layers.
    3. You may use the Bolognese meat sauce instead of the simple tomato sauce to make it more nutritious (the recipe for Bolognese can be found in the “Main course” category).

    Eggplants Parmeggiano

    To all the Italian cuisine lovers out there we are presenting this new recipe – eggplants Parmeggiano style. It can be served both as a starter and as a main dish. This treat consists of eggplants layered with tomato sauce and two types of cheese – mozzarella and parmesan. Bolognese sauce compliments the eggplants very well; this way the dish can be made into a good lunch or dinner. Parmeggiano eggplants are best served hot when taken straight out of the oven or can easily serve as a delicious starter once cooled.

    • Автор рецепта:
    • После приготовления вы получите 6
    • Время приготовления: 1 hour 10 mins

    Ингредиенты

    • 550 g eggplant
    • 150 g bulb onion
    • 2 cloves garlic
    • 600 g tomatoes
    • 250 g mozzarella
    • 150 g Parmesan
    • 1/3 tsp basil
    • ground black pepper
    • olive oil
    • vegetable oil
    • salt

    Способ приготовления

    • Wash two big eggplants, extract the seeds and cut in long chunks. Sprinkle each piece with some salt and lay aside for half an hour.

    • 2. For the tomato sauce, cut onion and garlic cloves finely. Put some olive oil into a frying pan and warm it up. Put in garlic and onion and fry on a low fire for 3-4 minutes. Peel off the skin off the tomatoes (see some useful tips on how to do that easily in the “Q&A” section of the website), cut in small pieces and add to onion. Cook on a medium fire for 5 minutes, add salt, pepper, basil (either dry or fresh), stir it well and cook for 2 minutes more. Lay the sauce aside. Fry the eggplants in a bit of oil in a separate saucepan until golden. Cook them in one layer and as soon as cooked, lay them aside on a plate covered with a paper towel to get rid of the excess oil.

    • Heat the oven to 356 F. Grate both mozzarella and parmesan on the coarse side. Using a baking form 15x23 cm, lay out the eggplants, covering them with tomato sauce.

    • Sprinkle some cheese over the eggplants and the sauce, then repeat the procedure until there is some cheese left.

    • Put the eggplants into the oven for 20 minutes, take them out, put some cheese on top and cook for 2-3 minutes more.

    • Eggplants Parmeggiano is ready.

    • Enjoy your meal!

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    Fusilli with green peas and feta cheese
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    Cottage cheese & tomato galette

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