Description
Although this is not yet the summer, all the same, allow me to offer an easy option of "Parmigiana". With the onset of heat it is impossible not to remember one of the typical dishes of southern Italy. Every family has its own preparation method and its additives, so there are all new options.
Ingredients
-
Eggplant
2 piece
-
Mozzarella
200 g
-
Tomato
700 ml
-
Garlic
2 tooth
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Salt
-
Parmesan
50 g
-
Olive oil
Cooking
Take the eggplant (which are pre-sliced up and sprinkled with fine salt, leaving about an hour) wash under running water and dry the surface.
Then put on the grill and put in oven(180°), bake until tender, checking with a fork(do not overdry it!). (In fact "Parmesan," the original is prepared with roasted eggplants, turns out delicious but high-calorie)
While the eggplant is in the oven, in a pan pour a little olive oil and heated it. Then press out the garlic and immediately stir it with a hot oil (do not fry!!!) Pour immediately...
...tomato puree, add a Cup of water if sauce is very thick and cook for 10-15 minutes.
When the eggplants are soft, put them in a bowl (oven do not power off). Slice the mozzarella.
Pour a little oil and tomato sauce in the dishes in which we put layers of eggplant.
Put the first layer of eggplant, top with slices of mozzarella and sauce.
Then sprinkle with Parmesan.
Spread until, until you fill the dish.
Put in the oven for 30 minutes.
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