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Ilse Castrejón

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Recipe of Eggplant Breaded in Tomato Sauce
Ilse

Ilse Castrejón

Recipe of Eggplant Breaded in Tomato Sauce
Ilse

Ilse Castrejón

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Eggplant Breaded in Tomato Sauce

60 minutes
Easy
4 servings
1
This recipe for Breaded Eggplants in 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 put them in water to boil, so they will be richer.

For your daily menu and when you do not know what to cook, these Eggplants Breaded in Tomato Sauce are the perfect recipe. Prepare them for lunch or dinner, they can also be a delicious garnish.
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Ingredients

  • 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 for the sauce
  • 1 tablespoon of Butter for the sauce
  • enough of Salt for the sauce
  • enough of Pepper for the sauce
  • enough of basil for the sauce
  • 1 Cup of Asadero cheese in sheets
  • 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 to decorate
  • enough of fresh basil leaf to decorate

    Preparation

    Place the aubergines in a bowl with water and salt of grain to defile. Let stand 20 minutes. Drain and reserve.
    For the sauce, liquefy the tomato with the onion, garlic, 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. Reservation.
    On a board, place a slice of eggplant covered with a slice of cheese and place another slice of aubergine on top. Repeat until you finish with all.
    Beat eggplant sandwiches with flour, beaten egg and breadcrumbs. You can give double breaded if you wish.
    Heat the oil over medium heat and fry the aubergines, drain on absorbent paper to remove the excess fat.
    Serve accompanied by the sauce, decorated with more cheese and fresh basil.

    PRESENTATION

    On an extended dish, accompanied by a glass of white wine and an arugula salad.

    TIPS

    A tip to choose aubergines is that they do not weigh much, since they tend to be less bitter. Do not liquify the sauce too much, otherwise it could be cut, by the amount of fat. When the water changes color, it means that the aubergines are already frayed.

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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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