Such a recipe for snacks will appeal to all housewives who like to create in the kitchen. Eggplant alla parmigiano - a combination of the taste of eggplant, mozzarella sauce, piquant parmesan, tomatoes baked in layers. All this complements the aroma of garlic and various herbs.
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You will need
- In two servings:
- - 400 g eggplant;
- - 150 g mozzarella;
- - 150 g of tomatoes in their own juice;
- - 80 g of parmesan;
- - 50 ml of olive oil;
- - 20 g of wheat flour;
- - 2 cloves of garlic;
- - 1 egg;
- - dried basil, oregano, salt, black pepper.
Instruction manual
1
Peel the eggplant, cut along the thin plates.
2
Salt the eggplant on both sides, wait 10 minutes, so that all the bitterness is gone, blot with paper towels.
3
Beat the egg with a whisk, roll the eggplant in flour, then dip in the egg, fry until golden brown in olive oil.
4
Rub both types of cheese on a grater, mix.
5
Add pepper, salt, spices, garlic to tomatoes, chop until smooth in a blender.
6
Next, lay the eggplant in a deep tray in layers, coat with a layer of tomato sauce, sprinkle with cheese, bake in the oven. The temperature should be 180 degrees, 40 minutes is enough.
7
Cut the contents of the tray into 2 parts, place on plates, pour in tomato sauce, serve hot appetizer.