A rich recipe for eggplant weathered and fried with a tomato sauce and mozzarella and parmesan cheese.
Learn more about Daniela De Tagle
Ingredients4 portions
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.
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