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Daniela

Daniela De Tagle
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Recipe of Parmesan eggplant
Raimi Rios
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Raimi Rios
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Recipe of Parmesan eggplant
Recipe

Parmesan eggplant

40 min
Not so easy
4.67
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A rich recipe for eggplant weathered and fried with a tomato sauce and mozzarella and parmesan cheese.
Learn more about Daniela De Tagle

Ingredients

4 servings
  • 1 kilo of eggplant
  • 1 Cup of flour
  • 4 pieces of egg
  • 3 cups of ground bread
  • 2 spoonfuls of fresh thyme chopped
  • 3 cups of tomato sauce marinara
  • 15 leaves of basil
  • 2 cups of mozzarella cheese sliced ​​finamentate
  • 1 1/2 cups of Parmesan cheese
  • to taste of black pepper to taste

    Preparation

    Cut the eggplant into slices and place them on a large tray. Sprinkle with coarse salt, cover with paper towels and allow the salt to absorb the juices from the eggplant for 20 minutes. (This removes the sour from the eggplant).
    In a deep bowl place the eggs and beat them lightly. In another deep bowl place the flour and finally in another deep bowl place the ground bread mixed with the thyme, salt and pepper.
    Heat 4 6 tablespoons vegetable oil in a large skillet. Pass each eggplant first through the flour, then the egg and finally the bread crumbs and place them in the oil so that they are fried. Fry each aubergine for 1-2 minutes on each side, remove from the oil and place on a plate with paper towels.
    Preheats the oven to 200 degrees Celsius.
    In a rectangular bowl make a layer of fried eggplant and cover with 1 cup of marinara sauce and 1/3 of the mozazarella cheese, parmesan, and basil. Repeat 2 more layers.
    Bake the aubergines for 25 minutes or until the cheese is melted and lightly browned. Remove from oven and serve.

    PRESENTATION

    Serve the aubergine on a bed of pasta.

    TIPS

    Tomato marinara sauce can be purchased at the supermarket.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1754
    kcal
    88%
    Carbohydrates
    209
    g
    70%
    Proteins
    90.7
    g
    181%
    Lipids
    62.4
    g
    96%
    Fiber
    27.1
    g
    54%
    Sugar
    28.4
    g
    32%
    Cholesterol
    155
    mg
    52%
    Esha
    Rate this tip
    Ratings (3)
    Anonymous
    29/12/2015 15:59:25
    Comida sana!!! Y Deliciosa. Facil de preparar
    Anonymous
    04/12/2015 11:55:50
    Gracias! Berenjenas con tantas recetas!!
    Liliana Jurado
    11/12/2014 19:09:53
    Berenjenas parmesanas!! Las voy hacer...Las he probado y son muy ricas.Ahora quiero hacerlas yo,gracias por la receta!

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