Eggplants "Parmigiano"

A bright juicy appetizer, eggplants "Parmigiano" is a true Italian summer on a plate. Although there is not a single piece of meat in the ingredients, the taste of this casserole resembles a meat ragout with a generous amount of 2 types of cheese - hard Parmigiano and stretchy soft mozzarella. The tomato-garlic sauce moistens the layers, giving them a special sophistication.

Cooking time: 40 minutes.

Yield: 2 servings.

Caloric content: 126 kcal per 100 grams of the dish.

Cuisine: Italian.

Ingredients

• large eggplant - 1 pc. (300 g);
• mozzarella - 170 g;
• Parmigiano - 100 g;
• olive oil for frying - 35 ml;
• ripe tomatoes - 400 g;
• garlic - 4-5 cloves;
• fresh or dried basil - a few leaves.

Preparation

1. Prepare the listed ingredients for cooking eggplants "Parmigiano."

2. Cut off the narrow ends of the eggplant and slice it into 1.5 cm rounds.

3. Generously sprinkle them with coarse salt, mix and let sit for 10 min. to release bitterness in the form of dark liquid.

4. Meanwhile, make perpendicular cuts on the tops of the tomatoes. Boil water.

5. Pour it over the tomatoes and let sit for a few minutes.

6. Now the thin skin will come off easily.

7. Blend these "naked" tomatoes with a blender - you can leave some small pieces whole.

8. Chop the garlic.

9. Grate the Parmigiano finely.

10. Slice the mozzarella into pieces.

11. In a saucepan with hot oil, warm the garlic until fragrant.

12. Pour in the tomato puree, add the basil leaves.

13. Cook the mixture down for half an hour, then salt.

14. When the eggplants become moist and release juice, pat them dry with a napkin.

15. Then fry them in olive oil until noticeably golden on both sides.

16. Transfer the rounds from the skillet onto a napkin, which will absorb the surface fat.

17. Now you can assemble the dish in a heatproof dish, greasing the bottom with a small amount of tomato sauce.

18. Overlap the eggplants.

19. Spread them with pureed tomato.

20. Top with slices of mozzarella.

21. Sprinkle everything with Parmigiano.

22. Repeat layers starting with eggplants.

23. Add sauce.

24. And 2 types of cheese (the Parmigiano should be on top).

25. Bake the dish at 180 degrees for 20 min.

26. During this time, the kitchen fills with the wonderful aroma of vegetables and basil. Both types of cheese melt in a special way, permeating the "Parmigiano" eggplants with their hot strands on all levels. It is time to serve the appetizer while it is hot. Enjoy your meal!