Breaded Eggplants in Tomato Sauce

Name: Breaded Eggplants in Tomato Sauce
Prep time: 60 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 eggplants, sliced; water; salt; 4 tomatoes, poached, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 1 cup sour cream, for the sauce; 1/2 cups Parmesan cheese, for the sauce; 1 tablespoon butter, for the sauce; salt, for the sauce; pepper, for the sauce; basil, for the sauce; 1 cup asadero cheese, in slices; 2 eggs, for breading; 1 cup flour, for breading; 2 cups breadcrumbs, for breading; vegetable oil, for frying; Parmesan cheese, for decorating; fresh basil leaf, for decorating

Ilse Castrejón

This recipe for Breaded Eggplants in Tomato Sauce is an ideal dish to prepare on "meatless Mondays." Eggplants are a vegetable known for their bitter flavor. To remove the bitterness, it is important to put them in boiling water, making them taste better.

For your daily menu when you don't know what to cook, these Breaded Eggplants in Tomato Sauce are the perfect recipe. Prepare them for lunch or dinner; they can also be a delicious side dish.

Reviewed by Editorial Team of Kiwilimón

Published: 04-10-2018

Preparation

45 mins

15 mins

Low

Place the eggplants in a bowl with water and coarse salt to de-bitter. Let them rest for 20 minutes. Drain and set aside. For the sauce, blend the tomato with the onion, garlic, cream, and Parmesan cheese.