Description
So in our family cook eggplant for many years. Recipe taken from the book "Italian cuisine" L. Cozzi and A. Shmeleva, and then, in 90-e years, it was a need... simplified, that is... option parmigiani - exotic at the time, seasonings and cheese, "without iron", so to speak. But now, when there is already the opportunity to purchase cheese, and mozzarella, and oregano, this post-Soviet simple version remains my favorite. Today I want to share it. Welcome to the table!
Ingredients
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Eggplant
700 g
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Tomato
500 g
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Cheese
200 g
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Black pepper
-
Salt
-
Butter
60 g
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Olive oil
4 Tbsp
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Onion
40 g
Cooking
Eggplant cut into strips, boil for 3 minutes in salted water. Remove with a slotted spoon and dry in a warm oven.
In a pan, pour 2 tablespoons of olive oil, add 30 grams of butter. Lightly fry the finely chopped onion.
Tomatoes to be peeled, flesh cut into cubes.
Add the tomatoes to the onions, season with salt and pepper and cook over high heat 5 minutes.
Distribute 2 tablespoons of olive oil.
Put layers of eggplant.
From top to distribute tomato sauce.
Sprinkle with grated on a coarse grater cheese.
Add remaining 30 grams butter pieces. Send in a preheated 230 degree oven and bake for 20 minutes. Bon appetit!
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