Do you like eggplant, or do you prefer to avoid an arc? Even if you happen to belong to the second group, you may be convinced by an excellent Italian recipe to make it a concert that will play the first violin of Parmesan.
The eggplant with Parmesan is clearly one of the Italian culinary gems. In his country of origin, Melanzane calls him the albums of Parmigiana, and his great advantage is the connection of a rural foundation with a rich taste. In addition, a less experienced chef, who will need to “pull” before the visit. Do you have eggplants at home or will you go to buy it?
How to do it? Also watch youtub video from Kitchen & Craft:
Work only with quality
To make this Mediterranean food as best as possible, it is important not to underestimate the preparation of a quality piece of vegetables. So first cut the eggplant into slices, sprinkle with a little salt and allow it to sweat. This will deprive it of excess water and, which would otherwise carry slices with them to the plate. Then you can easily fry it on olive oil, and once they get a fine golden color, the first step will be finished.
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You lose weight? This is not a problem!
If you are just trying to drop a few excess kilograms, you can roast the eggplant instead of frying in the pan in the oven. The result will be comparable, which fortunately cannot be said about the amount of calories. The finished dish will then be lighter for digestion, yet tasty and crunchy. Done? Not yet, but the second step will not be difficult. We prepare tomato sauce.
Tomato sauce like from Italian grandmother
We can buy tomato sauce in the store, but the Italian would probably not appreciate it. So we can prepare it ourselves at home from tomatoes, garlic, onion and fresh, which we reduce by slow cooking to a denser consistency. It will not forget to salt it, or add a little freshly crushed pepper for a more pronounced taste.
Layering is important – and parmesan
What to do next? We have two basic parts prepared, at the moment the right time to connect them is. Pour a thin layer of tomato sauce into the baking dish, spread the prepared or toasted eggplant on it. Then the rich layer of parmesan and mozzarella is. Furthermore, we can take an example from the favorite quote from the book Dášenka – everything will be repeated “BIS, Repete and Da Capo” when the bowl is full. The last layer should be parmesan on tomato sauce.
The oven completes the whole work
Place the baking bowl in the preheated oven and bake until the cheese on the surface is perfectly and faded. At that time, bubbles should also appear in the sauce on the edges of the bowl. Do not rush, the eggplant must first soften perfectly and the tastes will connect. After removing from the oven, let the smell of fragrance rest for a while, and then you can serve it to the boarders with fresh bread.
