Description
Torrette di melanzane. Delicious Italian appetizer. A big plus to this recipe is that the eggplant, in contrast to the classical Parmigiana, roasted on the grill, not deep-fried in oil, so the turret turns less fat, a slice of bread impregnated with the juices and gives a charm to this dish. This turret is good both in hot and in heat. The Italians even take with you to the beach for a snack.
Ingredients
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Eggplant
2 piece
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Mozzarella
250 g
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Tomatoes mashed
200 g
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Parmesan
2 Tbsp
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Olive oil
2 Tbsp
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Salt
-
Peppers red hot chilli
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Garlic
1 tooth
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Basil
1 coup
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Ham
100 g
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Bread
5 slice
Cooking
Eggplant cut into slices with a width of 0.5 cm, salt and leave for 15 minutes, rinse and dry with paper towels.
Eggplant fry in a pan-grill on both sides. If this is not the pan, the eggplant can be baked in the oven at 180 degrees for 25 minutes, circles of eggplant to put on paper for baking without oil, no salt!!
In a saucepan warm up 1st. L. olive oil, clove of garlic, fry, garlic remove. Add tomato sauce, cook until thick over medium heat, about 10 minutes, add salt and pepper to taste. If the sauce is too sour add 1 tsp sugar. Finely chop Basil, add to sauce.
Mozzarella cut into slices, bread slice size slice of eggplant.
Preheat the oven to 180 gr. Baking dish greased with olive oil. Assemble the tower: eggplant, sauce, mozzarella cheese, sauce, bread, slice of ham, repeat layers, but without the bread.
The last coat of finish with eggplant, tomato sauce, grated Parmesan. Out of this number ingredients I got 5 turrets.
Bake in the oven at 180 ° g for 20 minutes. Bon appetit!! Good weather.
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