Filter
Reset
Sort ByRelevance
STEPHRAY78
Melanzane alla parmigiana
Spicy oven dish with eggplant, tomato and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
First, get the stalks of the aubergines and cut into slices of 1 cm thick. Put them aside.
-
Chop the onion and finely chop the garlic.
-
Now place the grill pan on the fire until it is hot or burn the barbecue. Meanwhile, put the olive oil in a large pan over medium heat.
-
Add the onion, garlic and dried oregano and fry them for 10 minutes until the onions are soft and the garlic has a little color.
-
If you use canned tomato, stir them. If you have fresh, prick them in and place them for about 40 seconds. in boiling water.
-
Remove them from the pan with a slotted spoon, place them for 30 seconds. in cold water, pull off the skin, squeeze out the seeds and cut the flesh into pieces.
-
Put the tomato on the onions, garlic and oregano. Stir the mixture well and let it simmer gently with the lid on the pan for 15 min.
-
In the meantime, toast the slices of eggplant until they are slightly scalded on both sides. Create the slices that are ready on a scale.
-
Bring the tomato sauce when it is boiled and sweet, gently season to taste with a little pepper and salt, wine vinegar and the basil.
-
You can leave the sauce coarse or puree.
-
Put the earthenware dish a thin layer of tomato sauce, then a thin layer of Parmesan, followed by a single layer of eggplant slices.
-
Repeat the layers until all ingredients are finished and finish with a layer of sauce with a lot of grated Parmesan cheese on it.
-
Hash the breadcrumbs with a little chopped oregano and olive oil and sprinkle this mixture on the Parmesan cheese.
-
Place the dish in the oven preheated to 190 ° C / gas oven 5 for half an hour, until the top is crisp and golden brown.
Blogs that might be interesting
-
20 minLunchegg, fresh basil, fresh chives, lemon zest, lemon juice, olive oil, feta, goat cheese,omelet rolls with feta and herbs
-
20 minAppetizersticking potato, olive oil, shallot, Red onion, arugula,rösti with arugula
-
25 minSide dishextra virgin olive oil, White wine vinegar, French mustard, liquid honey, cucumber, dried tarragon,cucumber with mustard dressing
-
60 minSide dishlamb's lettuce, arugula, olive oil, fine mustard, White wine vinegar, green asparagus, white asparagus, egg, water2,salad of white and green asparagus
Nutrition
190Calories
Sodium9% DV225mg
Fat17% DV11g
Protein18% DV9g
Carbs5% DV14g
Fiber8% DV2g
Loved it