Sicily is an island full of sun, intense flavors and culinary diversity. Her cuisine is an amazing mix of Italian, Arab, Greek and Spanish influences – the effect of rich history and geographical location at the intersection of cultures.
The Sicilian menu is not lacking in aromatic vegetable dishes, fish and seafood, sweet and sour flavors and Mediterranean herbs. Dishes such as Caponata (Stewed vegetables in sweet and sour sauce), arrangement (fried rice balls with filling), Alla Norma (pasta with eggplant, tomatoes and ricotta), as well as dessert cannoli or a dessert of Cannoli or a granite drink.
Bacilled casserole with the addition of tomatoes, onions, garlic and fresh herbs perfectly fits into the atmosphere of Sicilian cuisine. This dish uses the ingredients typical of the region, is filling and at the same time light. The dish uses seasonal ingredients that are full of taste and aroma.
Ingredients:
- small eggplant,
- onion,
- clove of garlic,
- 3 field tomatoes,
- 150 ml of tomato passage,
- mozzarella ball,
- 100 g Parmesan cheese,
- 4 tablespoons of fresh, chopped herbs (basil, oregano, thyme, etc.),
- salt, pepper, sugar (to taste),
- 2 eggs,
- about 80 g of flour,
- clarified butter (for frying).
Method of performance:
Cut the eggplant into slices and sprinkle them with salt. Put on a quarter of an hour.
Cut the mozzarella into slices and grate the Parmesan cheese on large grater.
Cut the onion into cubes. Garlic squeeze through a press or finely chop.
Give the onion in clarified butter. At the end of frying, add a pinch of sugar and garlic. Fry for a short moment, then add the diced tomatoes to the pan. Fry until tomatoes begin to fall apart.
Pour the tomato passata into the pan. Add herbs. Season with salt, pepper and a little sugar. Simmer for a quarter of an hour, stirring from time to time.
Dry the slices eggplant with a paper towel, rubbing excess salt from them. Coat the slices in flour, and then in beaten eggs (seasoned with salt and pepper) and again in flour. Fry in a slightly greased pan until golden color. Place fried eggplant slices on a paper towel to absorb excess fat.
Lightly grease the heat -resistant vessel (about 18 cm in diameter). Spread some tomato sauce on its bottom. Arrange the layer of eggplant patches (they can overlap), adding 3-4 slices of mozzarella. Spread the next layer of sauce on top. Repeat all activities until you use the sauce and eggplant. The whole is grated with grated Parmesan cheese.
Put the casserole in the oven preheated to 180 ° C. Bake for about half an hour. Serve the Sicilian casserole hot.
Source: NowowoPuje.pl
