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Alberto

Alberto Garcia
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Recipe of Italian Eggplants
Recipe

Italian Eggplants

50 mins
Half
146
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If your thing is healthy food but with a unique flavor, you can't miss this delicious recipe of baked eggplants, prepared with a crispy layer of cheese. This dish will be everyone's favorite; try it.
Learn more about Alberto Garcia

Ingredients

4 portions
  • 1 1/2 kilos eggplant
  • 2 eggs
  • 1/2 cups flour
  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 1/2 kilos tomtato, chopped
  • 1/2 cups mashed tomatoes
  • 2 cloves garlic
  • 1 tablespoon basil, chopped
  • 1 tablespoon Seasoning juice
  • to taste mozzarella cheese, and grated parmesan

Preparation

Cut the eggplants into thick slices. Place them in a colander with salt and let them sit for 30 minutes, after this time rinse and dry them on a paper napkin.
In a bowl, beat the eggs with a whisk.
Flour the eggplant slices and pass through the beaten egg. In a pan with hot oil cook the slices for 3 to 4 minutes per side, until golden brown.
In another pan add the onion, chopped garlic and when they are transparent add the tomato, let cook for 10 minutes.
Add the basil, salt and the seasoning juice, cook for another 5 minutes.
In a lightly greased refractory pour a bed of tomato sauce, a layer of eggplant slices and a layer of mozarella cheese and parmesan, continue adding layers in that order until finishing with a cheese.
Bake at 180ºC ( 356°F) until the cheese is gratin

PRESENTATION

Decorate your dish with a sprig of parsley and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Loc Loc
03/03/2019 00:53:20
Deliciosa
Mina Carranza Piña
24/12/2018 11:47:23
Me gustan mucho las berenjenas^combinación de sabor será exquisito

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