We offer you to cook incredibly delicious parmegiano eggplant. This dish comes from sunny Italy. The combination of eggplant pulp with sweet and sour sauce, fragrant basil, spicy parmesan, tender mozzarella balls will not leave you and your family indifferent. These are the most delicious eggplants that you can cook effortlessly at home.

Ingredients

• Eggplant - 650 g
• White croutons - 100 g
• Parmesan - 150 g
• Mozzarella cheese - 150 g
• Garlic - 3 cloves
• Olive oil - 10 tbsp.
• Tomato sauce:
• Tomatoes - 1 kg
• Garlic - 4 cloves
• Green basil - 5 sprigs
• Ground black pepper- taste
• Salt - to taste
• Olive oil - 3 tbsp.
• Sugar - to taste

Information

Second course
Servings - 4
Cooking time - 1 h 30 min

How to cook

Rinse the tomatoes. With a sharp knife, make a cross-shaped incision at the top. Boil water in a saucepan. Dip the tomatoes for 30-40 seconds. Remove with a slotted spoon, place in a colander and rinse quickly with cold water. In this way, it is easier to remove the skin. If you do not want to spend a lot of time, buy peeled tomatoes in their own juice.

Cut the tomatoes into small pieces.

Peel the garlic, finely chop. Pour olive oil into a saucepan or deep small skillet. Add garlic. Stir. Fry over low heat until a subtle garlic aroma appears. Make sure that the garlic does not burn, otherwise the dish will have an unpleasant aroma and bitter aftertaste.

Add chopped tomatoes and finely chopped green basil to the garlic. Stir. Cover with a lid. Simmer over low heat for 30-35 minutes.

While the sauce is preparing, take care of the eggplant. Rinse and dry. Remove the rind. If the eggplant is young, the skin can be left on. Cut into thin rings.

Heat the olive oil in a frying pan. Fry eggplant rings until golden brown on both sides.

Grate the Parmesan on a medium grater. Tear the Mozzarella cheese into small balls with your hands.

Season the finished sauce with salt, ground black pepper. If the sauce is sour, add sugar to taste. If desired, the sauce can be chopped with a blender. If you like vegetables in slices, leave it as is.

Take a suitable deep shape. Pour in some olive oil.

Pour in a ladleful of tomato sauce.

Place fried eggplant slices on top.

Pour in the tomato sauce.

Sprinkle with some of the grated parmesan. Next, lay a layer of eggplant, pour the sauce. Sprinkle again with Parmesan. Continue in this order until all ingredients are used up.

Eggplant "Parmegiano", the photo of which is presented below, refers to the dishes that came to us from Italy. They are served in many restaurants across the country. This cuisine has always been distinguished from others by a variety of tastes and aromas. Also, its main feature is the simplicity of cooking. Italian food will turn out even for a novice cook.

Italian Eggplant Parmegiano: A Simple Recipe

Ingredients

eggplant 2 pieces) Tomatoes 2 pieces) Mozzarella cheese 11 grams parmesan cheese 100 grams Vegetable oil 100 milliliters fresh basil 20 grams Salt 2 pinches Ground black pepper 1 pinch

• Servings: 5
• Time for preparing: 30 minutes

Any housewife should be able to make eggplant "Parmegiano". The recipe of the dish is worth remembering in order to serve it at family evenings or friendly gatherings. Delicious and satisfying, it will cheer you up and diversify your home menu.

Eggplant parmegiano: recipe, ingredients

For cooking you will need:

• 2 medium sized eggplants (you can use 1 large)
• 2 large tomatoes (they should not be very juicy)
• 200 g Mozzarella cheese and the same amount of Parmesan cheese
• 100 ml refined vegetable oil
• 20 g fresh basil greens
• 2-3 pinches of fine salt (adjust to your taste)
• 1-2 pinches ground black pepper (also to taste)

The indicated proportions of all components of the dish can be increased. However, here it is better to rely on your preferences in food.

How to cook eggplant parmegiano in Italian?

Wash and cut the eggplant into thin circles (about 0.8 cm each). To get rid of the bitterness of vegetables, sprinkle them with salt, and then wait 15 minutes. During this time, the eggplant will release juice. Rinse the circles in cold water under the tap. Now dry the eggplants and fry them on both sides over low heat until golden brown.

• Wash the tomatoes and remove the skin from them.
• To do this, make cross-shaped cuts on each of the vegetables.
• Then cut the tomatoes into thin circles, and at the same time the Mozzarella.
• Grate Parmesan or other hard cheese using a fine grater.

Select the appropriate heat-resistant utensils for baking. Put eggplant there first, then tomatoes and cheese in circles. If you want, change their order. Do not forget to salt everything and add pepper to the dish. Top it with grated cheese, sending it to the oven set at 180-200 degrees.

Parmeggiano eggplants usually cook within 30 minutes, so don't leave them unattended for too long. As soon as a golden crust forms on top of the vegetables, remove the form from the oven. Garnish the eggplant with a sprig of basil or sprinkle everything with chopped herbs. This dish is considered independent, but sometimes acts as a side dish.

*Italian Eggplant "Parmegiano"*

This bright and hearty Italian dish comes from Sicily. It is prepared both as an appetizer in small portions, and as a main dish in a large baking dish. Here, spicy tomato sauce with basil flavor, tender mozzarella and spicy Parmesan perfectly complement the taste of fried eggplant. INGREDIENTS
COOKING
If you do not have trade winds and you are cooking with tomatoes, scald the tomatoes with boiling water, remove the skin, cut into small cubes. In a saucepan, heat the olive oil, put finely chopped garlic, fry it for 30 seconds, stirring constantly. Add chopped basil, parsley, salt, pepper, fry for 10 seconds, pour in chopped tomatoes, mix everything. Bring the sauce to a boil, reduce the heat to a minimum, cover the saucepan with a lid and cook for 25 minutes. During cooking, the sauce should be stirred occasionally.

Wash eggplant, dry, do not peel. Cut into slices, 1 cm thick. Put the chopped eggplant in a colander, salt 1 tbsp. l. and leave in the sink for 40-60 minutes. After the eggplant, rinse well under running water and dry with a paper towel. Pour the breading flour into a large dish.

In a shallow bowl, beat eggs with salt, 2-3 tbsp. l. grated parmesan and chopped parsley. Heat vegetable oil for frying in a deep saucepan. Dip eggplant slices in flour, then dip in egg mixture and deep-fry until golden brown. Place the fried eggplants on a paper towel-lined plate to drain excess fat.

Preheat the oven to 180 degrees. In a baking dish measuring 15 by 25 cm, pour 1 cup of marinara sauce on the bottom, put the fried eggplants in one layer, grease the eggplants on top with another 4 tbsp. l. sauce, sprinkle with some mozzarella and parmesan cheese. We also repeat the second layer - eggplant, marinara sauce, mozzarella cheese and parmesan. Thus, we get three such layers. Cover the eggplant pan with foil and bake in a preheated oven for 50 minutes. Remove the form from the oven and let it stand for about thirty minutes so that the casserole cools slightly. Serve eggplant "Parmegiano" with warm marinara sauce and grated parmesan cheese.

eggplant path

Eggplant has come a long way before taking its rightful place on the restaurant menu and on our kitchen table.

For example, in ancient Greece, it was believed that this plant is poisonous. The Greeks called the eggplant the "apple of madness" or the "apple of madness." Allegedly, the use of eggplant for food deprived a person of reason.

By the way, eggplant relatives (potatoes and tomatoes) were also known as outcasts for a long time.

Today, eggplant is cooked all over the world. Particularly in Europe, and especially in Italy.

But in general, wild eggplant originates in India. It is even mentioned in Sanskrit manuscripts.

Then this plant appeared in Japan and China. And only in the Middle Ages eggplant found itself in Europe. Where for centuries it was considered an ornamental plant. And the fact that eggplant can be eaten was understood only in the 19th century.

And then a rare variety of eggplant was common today. Not dark purple, as we are used to, but white. In English, eggplant is called eggplant - "vegetable egg". The white fruits of this plant resembled chicken eggs.

By the way, the size of the fetus can vary from 3 to 35 cm.

And further. Many consider eggplant a vegetable, but in fact it is a berry. Like a watermelon.

Special properties of eggplant

Eggplant contains a strong antioxidant (nionin) that protects brain membranes from free radicals. Prevents cancer.

The fruits of the plant have a bitter taste. Interestingly, the smaller the fruit, the sweeter it is. The bitter taste is due to the nicotine present in the seeds of the plant. But don't worry. To get the dose of nicotine contained in one cigarette, you need to eat 9 kg of eggplant at a time.

This berry has very delicate fiber. It improves digestion, lowers cholesterol levels in the blood.

The plant is rich in potassium, which is extremely useful for the work of the heart, removes excess fluid from the body. Eggplant helps with gout. Has a low calorie content. So it is quite suitable for different kinds of diets.

Eggplants make excellent preparations.

Eggplant "Parmegiano" in Italian - a gourmet dish. Gourmets generally love this berry for its originality: raw fruits smell like mushrooms, and fried ones taste like veal.

Italian eggplant "Parmegiano" comes in two varieties: Roman and Tuscan.

In the first case, the fruit is cut, dried, and then fried. In the second, eggplant pieces are placed in a mixture of eggs and flour before frying.

We offer you an original recipe for eggplant "Parmegiano" in Italian, which we slightly adapted to our realities.

Compound:

• Medium eggplant - 3 pcs.
• Parmesan cheese - 200 gr.
• Mozzarella cheese - 200 gr.

For the marinara sauce:

• Tomato paste (or pulp of ripe tomatoes) - 800 gr.
• Olive oil - 60 ml.
• Garlic - 3-4 teeth.
• Fresh green basil 3 tbsp. l.;
• Salt - 1 tsp;
• Ground black pepper - 0.5 tsp.

Cooking method:

1. Wash the eggplants under cold running water and cut into thin plates along.

2. Sprinkle eggplant plates with salt and leave for about an hour.

Preparing marinara sauce

3. We take 400 grams of tomato paste and 400 grams of fresh tomatoes. We scald the tomatoes with boiling water, remove the skin from them and rub on a grater.

4. Heat the olive oil in a saucepan.

5. Put peeled garlic cloves in it, wait until it starts to emit a pleasant aroma (about 1-2 minutes) and send tomato paste and tomato pulp there. We also throw a few leaves of fresh basil here, bring to a boil, reduce the heat to a minimum and cook for about 20-25 minutes. Then remove from heat and cover with a lid (do not forget to stir it periodically while cooking the sauce).

Cooking eggplant

6. We take several slices of eggplant and squeeze them with force. You can do this through a towel for the best effect.

Important!!! When squeezing the eggplant, do not pour the water that comes out into the sink, but return it back to the eggplant bowl. As the Italians themselves say, only in this case will the eggplants get the right texture and taste.

7. Heat the vegetable oil in a frying pan and fry the eggplants on both sides (until crispy). In the end, they should turn out like chips.

While one batch of eggplant is fried, squeeze new ones. We perform this operation in a circle.

8. Grate Parmesan cheese.

9. Mozzarella cheese is torn into pieces.

10. Preheat the oven to 180C.

11. We take a baking dish and coat the bottom with a few tablespoons of sauce.

12. Put a layer of eggplant slices on top of the sauce.

13. Pour again with a few tablespoons of sauce.

14. Sprinkle with Parmesan and a few pieces of Mozzarella cheese.

15. Put a new layer of eggplant on top of the mozzarella, pour sauce over them, sprinkle with parmesan and mozzarella.
Repeat until all the eggplant and sauce are gone.

16. We send our dish to the oven for 30-40 minutes (until the top layer of cheese is melted).

The dish is best served warm while the cheese stretches and gives off its spicy flavors (although cold is just as good).

P.S. You may have noticed that we didn't salt the sauce. The fact is that the eggplant will be slightly salty because of the Parmesan. Salt can be added to taste in a ready-made dish.