Description
It seemed to me that I know the taste of many dishes with eggplant and nothing surprising. But this recipe proved once again that there is no limit to perfection, delicious combinations, great variety. I recommend to cook, especially season vegetables.
Ingredients
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Eggplant
2 piece
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Tomato
2 piece
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Onion
1 piece
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Bay leaf
1 piece
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Thyme
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Olive oil
5 Tbsp
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Mozzarella
2 piece
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Parmesan
50 g
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Salt
-
Black pepper
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Butter
Cooking
Vegetables pre-washed and dried. Eggplant sliced thin (5 mm) rings, onion - finely, Parmesan on a medium grater.
Tomatoes and mozzarella - thin slices.
In a deep frying pan with olive oil fry the onion until translucent.
Added to the onions the tomatoes, thyme and Bay leaf. Salt and pepper, stir, and cook over low heat until the tomatoes turned into a thick sauce with pieces.
When the sauce was ready, Bay leaf and thyme removed.
Spicy olive oil I had, therefore, prepared it myself. To do this in the pan I poured 3 tablespoons of olive oil and added half a teaspoon of spicy dry chili pepper (I kalapani). Heated the oil on high heat for about five minutes, then drain. Right or wrong, not sure, but light peppery bitterness of the eggplant got. It all not necessarily, you can use ordinary butter.
In this oil fry chunks of eggplant circles on both sides.
Baking dish greased with butter.
At the bottom of the forms put a little tomato sauce.
Then, circles of eggplant, mozzarella, sauce. And so alternated until the top of the form. Finished with a circle of mozzarella, which is poured on top of tomato sauce.
The top was covered with grated Parmesan cheese.
Bake in the oven heated to 180 degrees, about 15 minutes, until Golden brown. Serve mini hot graany in portion cups. Unfortunately, I only had four mini-ramekins, so I baked the remnants in the form of larger layers as well alternated.
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