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Valery

Valery Terán
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Recipe

Eggplants parmigiana

20 min
Easy
16
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A rich garnish of aubergines in Parmesan, you can also prepare them as a delicious snack and accompanied by a good wine.
Learn more about Valery Terán

Ingredients

4 servings
  • 1 piece of eggplant big
  • bread crumbs necessary amount
  • 1 piece of egg
  • 1 can of tomato Rome
  • 1 teaspoonful of Italian herb of smell, dry
  • 2 cloves of garlic
  • 1/2 piece of onion median
  • 1 piece of red bell pepper
  • 1 piece of tomato cool
  • 300 grams of mozzarella cheese grated
  • 100 grams of Parmesan cheese grated
  • olive oils
  • Salt and pepper

    Preparation

    Prepare a bowl with the bread crumbs, another bowl with the egg slightly beaten. Peel the eggplant and slice it into large slices. To wet each slice in the egg, to pass it by the breadcrumbs until it is breaded very well and to fry them.
    In a frying pan, sauté the garlic, onion and red pepper with the herbs. When the onion is tender, add the canned tomatoes and the fresh tomato in large pieces. Cook over high heat for 3 minutes and lower the heat. Cook for 15 minutes over low heat.
    If the sauce dries, add a little water. Season with salt and pepper.
    Arrange the aubergines in a refractory dish, pour the sauce on top and sprinkle with the grated mozzarella cheese. Bake for 10 minutes on high heat or until the cheese gratine. Serve and sprinkle with Parmesan cheese.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    302
    kcal
    15%
    Carbohydrates
    0.9
    g
    0.3%
    Proteins
    21.3
    g
    43%
    Lipids
    22.2
    g
    34%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.9
    g
    1.0%
    Cholesterol
    71.2
    mg
    24%
    Esha
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