Italian Eggplants

If you love healthy food but with a unique flavor, you can't miss this delicious recipe for baked eggplants, prepared with a crunchy layer of cheese. This dish will be everyone's favorite; give it a try.
Ingredients
4
Servings
  • 1 1/2 kilos eggplant
  • 2 eggs 2 eggs
  • 1/2 cups flour 1/2 cups flour
  • 4 tablespoons olive oil 4 tablespoons olive oil
  • 2 onions, chopped 2 onions, chopped
  • 1/2 kilos tomato, chopped 1/2 kilos tomato, chopped
  • 1/2 cups tomato purée 1/2 cups tomato purée
  • 2 cloves garlic 2 cloves garlic
  • 1 tablespoon basil, chopped 1 tablespoon basil, chopped
  • 1 tablespoon seasoning sauce
  •   Mozzarella cheese, and grated parmesan Mozzarella cheese, and grated parmesan
Preparation
50 mins
0 mins
Medium
  • Cut the eggplants into thick slices. Place them in a colander with salt and let them rest for 30 minutes, after this time rinse them and dry them on a paper towel.
  • In a bowl and with the help of a whisk, beat the eggs.
  • Dust the eggplant slices with flour and dip them in the beaten egg. In a pan with hot oil, cook the slices for 3 to 4 minutes on each side until golden.
  • In another pan, add the onion, chopped garlic, and when they are translucent, add the tomato, let cook for 10 minutes.
  • Add the basil, salt, and seasoning juice, cook for another 5 minutes.
  • In a lightly greased baking dish, pour a layer of tomato sauce, a layer of sliced eggplant, and a layer of mozzarella and parmesan cheese, continue adding layers in that order until you finish with a layer of cheese.
  • Bake at 180ºC until the cheese is golden.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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