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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.
Caloric content: 126 kcal per 100 grams of the dish.
Ingredients
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- 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
- Prepare the listed ingredients for cooking eggplants "Parmigiano."
- Cut off the narrow ends of the eggplant and slice it into 1.5 cm rounds.
- Generously sprinkle them with coarse salt, mix and let sit for 10 min. to release bitterness in the form of dark liquid.
- Meanwhile, make perpendicular cuts on the tops of the tomatoes. Boil water.
- Pour it over the tomatoes and let sit for a few minutes.
- Now the thin skin will come off easily.
- Blend these "naked" tomatoes with a blender - you can leave some small pieces whole.
- Chop the garlic.
- Grate the Parmigiano finely.
- Slice the mozzarella into pieces.
- In a saucepan with hot oil, warm the garlic until fragrant.
- Pour in the tomato puree, add the basil leaves.
- Cook the mixture down for half an hour, then salt.
- When the eggplants become moist and release juice, pat them dry with a napkin.
- Then fry them in olive oil until noticeably golden on both sides.
- Transfer the rounds from the skillet onto a napkin, which will absorb the surface fat.
- Now you can assemble the dish in a heatproof dish, greasing the bottom with a small amount of tomato sauce.
- Overlap the eggplants.
- Spread them with pureed tomato.
- Top with slices of mozzarella.
- Sprinkle everything with Parmigiano.
- Repeat layers starting with eggplants.
- Add sauce.
- And 2 types of cheese (the Parmigiano should be on top).
- Bake the dish at 180 degrees for 20 min.
- 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!
