- Cooking time:1 minute
Parma Eggplant Recipe
All components of the dish are available for any Russian. They are inexpensive, so everyone can enjoy the vegetable masterpiece. From the products needed:
- Eggplant - 3 pieces;
- tomatoes - 1 kg;
- grated "Parmesan" - 4 handfuls;
- Onions - 1 pc .;
- garlic - ½ head;
- breadcrumbs or bread crumbs - 2 handfuls;
- Basil - 1 handful;
- oregano (dried leaves, crushed) - 1 tsp;
- Wine vinegar, black pepper and sea salt to taste.
Cooking is not difficult at all.First you need to fry the garlic and onion in a pan. Then add to them peeled and chopped tomatoes. Simmer the vegetables for at least 15 minutes. In parallel, you need to do eggplants. Cut them into rings and fry (it is better to choose a grill for this). In tomatoes by the end of stewing add salt, vinegar, pepper, basil.
Next, you need a heat-resistant form, in which the ingredients are laid out in layers: first - the prepared sauce, then - Parmesan (grated), in the end - eggplants. Layers need to alternate. Bread crumbs mixed with vegetable oil and sprinkle them on top of the dish. Preheat oven to 190 degrees. Bake a treat in it until a crisp golden brown appears.
Eggplants in Parma with mozzarella
In cooking, there is always a place for improvisation. Try to change the taste of the dish by adding mozzarella to it. The technology of preparation and composition of the products here are slightly different. You will need to take:
- Eggplant - 4 pcs .;
- Tomatoes - 0.5 kg;
- Parmesan - 100 g;
- Mozzarella - 250 g;
- flour - 2 tbsp. spoons;
- oil (olive) - 2 tbsp. spoons;
- salt, black pepper - to taste;
- Basil - 1 bunch.
Eggplant divided into long strips, soak for half an hour in cold water with salt, then remove and fry until golden brown.Tomatoes for 30 seconds to put in boiling water to easily remove the skin, and cut into pieces. Add crushed basil to them, put in stew. Do not forget the flour, salt and pepper. The mass will be ready when it becomes uniform.
Oil well lubricate the form, pour out a portion of the sauce, put eggplant, and on them - slices of mozzarella. Parmesan sprinkle the dish on top. Layers are recommended to alternate. Bake for about half an hour in the oven, the temperature of which is 180 degrees C.
Let a new dish appear in your notebook, because the Italians are notable gourmands, so why not take advantage of their culinary traditions.
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