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Ilse Castrejón

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Crispy Eggplant with Tomato Sauce

45 min
15 min
Easy
11
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This recipe for Breaded Eggplants with Tomato Sauce is an ideal dish to prepare on "Meatless Mondays". Eggplants are a vegetable that is characterized by its bitter taste. To remove the bitterness, it is important to boil then in water, so they will be richer in taste.For your daily menu and when you do not know what to cook, these Crispy Eggplants with Tomato Sauce are the perfect recipe. Prepare them for lunch or dinner, they can also be a delicious garnish.
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Ingredients

4 servings
  • 2 pieces of eggplant cut into slices
  • enough of Water
  • enough of Salt
  • 4 pieces of tomato poached, for the sauce
  • 1/4 of piece of onion for the sauce
  • 1 clove of garlic for the sauce
  • 1 Cup of sour cream for the sauce
  • 1/2 Cup of Parmesan cheese for the sauce
  • 1 tablespoon of Butter for the sauce
  • enough of Salt for the sauce
  • enough of black pepper for the sauce
  • enough of basil for the sauce
  • 1 Cup of asadero cheese in slices
  • 2 pieces of egg to bread
  • 1 Cup of flour to bread
  • 2 cups of ground bread to bread
  • enough of oil to fry
  • enough of Parmesan cheese to decorate
  • enough of fresh basil leaf to decorate
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    Preparation

    Place the eggplants in a bowl with water and coarse salt to take away the bitterness. Let stand 20 minutes. Drain and set aside.
    For the sauce, blend the tomato with the onion, garlic, sour cream and Parmesan cheese.
    In a saucepan over medium heat melt the butter and pour the sauce, season with salt, pepper and fresh basil, cook for 10 minutes until it has a smooth consistency. Set aside.
    On a cutting board, place a slice of eggplant covered with a slice of cheese and place another slice of eggplant on top. Repeat with the remaining slices.
    Bread the eggplant sandwiches with flour, beaten egg and breadcrumbs. You can double bread them if you wish.
    On a saucepan, heat the oil on medium heat and fry the eggplants. Drain on absorbent paper to remove the excess oil.
    Serve accompanied by the sauce, decorated with more cheese and fresh basil.

    PRESENTATION

    On a serving plate; accompanied by a glass of white wine and an arugula salad.

    TIPS

    A good tip: choose an eggplant that is not too heavy, they tend to be less bitter. Do not blend the sauce too much, otherwise it could curdle, because of the amount of fat. When the water changes color, it means that the eggplants are ready.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1066
    kcal
    53%
    Carbohydrates
    138
    g
    46%
    Proteins
    49.0
    g
    98%
    Lipids
    36.6
    g
    56%
    Fiber
    12.3
    g
    25%
    Sugar
    10.9
    g
    12%
    Cholesterol
    95.8
    mg
    32%
    Esha
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