Baked eggplants Parmesan

Description

Baked eggplant in tomato sauce with cheese and a crispy browned bread crust... sounds Tempting? I agree, the dish is a little off-season, but, to paraphrase a famous saying, I will say: prepare sleighs in summer, and (in our case) recipes from eggplants, pick them up in the winter! Another recipe from the book "My Italy" by Jamie Oliver.

Ingredients

Eggplant

300 g
Tomatoes in own juice

500 g
Onion

2 piece
Garlic

2 tooth
Cheese

150 g
Bread

50 g
Olive oil

4 Tbsp
Oregano

0.5 tsp
Basil

0.5 tsp
Salt
Black pepper
Vinegar

1 Tbsp

Cooking

Allowed to make one change to the recipe from Mr Oliver. In the original it is proposed to roast the eggplant in the pan in olive oil or grilled. Strictly followed first-time recipe. Then I thought, why not bake raw eggplant, not subjecting them to heat treatment? Faster and less troublesome, but the dish turns out juicy. But that's just my opinion! I hope chef Jamie will forgive me this liberty...

Onion and garlic finely chop and fry in olive oil (2 tablespoons) until translucent.

Add to the pan of tomatoes in own juice, pre-mash them with a fork. Saute the sauce for five minutes over medium heat.

Then pour in the pan wine vinegar, a little salt, the sauce and season with dry Basil. Stir, remove from heat.

Grate cheese on a fine grater.

Bread, yesterday or the day before yesterday, crushed into large crumbs using a blender. Then pour a little olive oil (remaining 2 tablespoons) and season with oregano, mix well. You can already turn on the oven, 190°.

Eggplant peel and cut into plates with a thickness of 3-4 mm. (or slices of the same thickness, does not matter) to Pre-I the eggplant is not soaked in water, not salted, do nothing with it. And you cook the way I used to.

In a baking dish spread a little sauce.

Sprinkle cheese...

The aubergines...

And continue in the same order: sauce, cheese, eggplant.

Last, the top layer bread crumbs. Bake the dish at 190° for 40-45 minutes. We don't like too soft eggplant, so I cook this dish half an hour. I prefer it hot, right out of the oven. And my second main half prefers to eat the eggplant is already fully cooled. Delicious either way! You're done! Help yourself.

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