Eggplant, cheese and tomato are a great combination. I propose to cook an interesting dish where all these components are successfully combined. The dish is prepared simply. The indicated amount of food is enough for 4 servings.
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You will need
- - eggplant - 1 kg;
- - hard cheese - 150 g;
- - tomato paste - 200 g;
- - onions - 2 pcs.;
- - eggs - 3 pcs.;
- - flour - 150 g;
- - vegetable oil - 4 tbsp. l.;
- - butter - 50 g;
- - salt - 1 tsp;
- - ground black pepper - a pinch.
Instruction manual
1
Preparation of vegetables. Wash the eggplants with water, remove the stalk. Cut each eggplant lengthwise into strips 1-1.5 cm thick. Season with salt, leave for 30 minutes. Then dry the pieces with a paper towel. Cut the onion into small cubes.
2
Cooking breading. Beat eggs, salt, pepper. Pour the flour into a flat plate. Roll the prepared eggplant slices in flour, then in the egg. Fry in vegetable oil on both sides until golden brown.
3
Cooking the sauce. Slightly fry the chopped onion in vegetable oil, add the tomato paste and simmer for another 5-7 minutes. The sauce is ready.
4
Grate the cheese on a coarse grater. Grease a baking dish with vegetable oil. At the bottom of the mold, lay out half of all eggplant. Pour in tomato sauce. Sprinkle with grated cheese (half volume).
5
The next layer is the remaining eggplant, then again the sauce and the remaining cheese. Put pieces of butter on the cheese. Cover with foil. Put the dish in the oven for 15 minutes at a temperature of 220 degrees. Then remove the foil and bake for another 15 minutes. Eggplant ready. Bon Appetit!
Useful advice
Sprinkle eggplant with fresh herbs before serving.
To reduce the calorie content of the dish, eggplants can not be fried beforehand.