Description
This is very simple and very delicious recipe I picked up from my mom's boyfriend. Eggplants love is not everything, and our men were no exception (to be honest I myself not very fond of). But it's the eggplant for this recipe like all of us, fans and nelyubiteley, so after lunch I immediately ran for a pen and piece of paper. Well, today I decided to cook them myself and so I share with you the recipe, write it ;) so we need...
Ingredients
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Eggplant
2 piece
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Tomatoes in own juice
330 ml
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Ham
150 g
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Mozzarella
120 g
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Parmesan
50 g
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Onion
1 piece
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Garlic
2 tooth
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Olive oil
-
Basil
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Salt
Cooking
Eggplant wash, dry, cut into slices thickness of about 1 cm and Then sprinkle with salt, mix with your hands so the salt is evenly distributed. Leave on for 20-30 minutes. 10 minutes before the end of this process, you can turn on the oven (200C, the mode "top-bottom").
Aubergines a good wash (this is really important, so they were not salty), dry each circle with a paper towel and put on the laid baking paper baking sheet. Top with olive oil, I always use a cooking brush, because it minimizes oil consumption. Eggplant can also be fried, but I have this option for themselves rejected not like a lot of oil. Then put the eggplant in the already heated oven for 15-20 minutes.
Meanwhile, finely chop the onion and garlic and fry in a little olive oil (just 1-2 minutes).
Add tomatoes* (canned, pieces) / prepared tomato pasta sauce, finely chopped Basil / dried Basil, cover with a lid and stew on low heat for 10-15 minutes. *If the tomatoes were not salty, the sauce needs a little salt.
While the tomatoes stew, cut the mozzarella in thin slices and the ham in small stripes.
Eggplants are ready remove from the oven (the oven can not be turned off, but the temperature should be reduced to 180S). Like that they look - podrumyanivaya and a little thinner :)
Begin to assemble the casserole. I had a small glass form, D 22cm* 14cm W* 5cm. In the First layer of eggplant (1/3 of total).
The second layer - tomato sauce (1/3 of total).
Third layer - mozzarella cheese (1/2 of total).
Fourth layer - ham (1/2 of total).
Fifth layer - cheese (1/3 of total). Then repeat all from 1st to 5th layer, i.e. in the end on top again would be Parmesan.
Well, in the end spread the remaining eggplant, they are tomato sauce and sprinkle with Parmesan. Ready!
Put in oven for 30 minutes.
Here such here it turns out the casserole - very flavorful and tasty, mmm... In the process of roasting is quite a large amount of fluid, but nevertheless very casserole is quite easy to extract from the mold with blades, nothing is falling apart. If you haven't made friends with the eggplant, then this recipe will definitely be the basis for a strong friendship ;) From myself again I will add that the eggplant in this kind of work is very, very tasty, today we have them with pleasure two of us ate :)
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