Eggplant "Parmesan" Fabrizio carro
61 120 минут 6 порции
Try this recipe from the restaurant Quattro Gastronomia Italiana. I have tried many options, but this version made me fall in love with eggplant finally! Due to the fact that the dish is cooked in customized form, this option appears to be the most juicy and tender.
Ingredients for Eggplant "Parmesan" Fabrizio carro
- Eggplant - 3 PCs
- Tomato - 1 kg
- Basil - 0,5 Puig.
- Onion - 2 PCs
- Flour - 1 Cup.
- Olive oil - 1 Cup.
- Parmesan - 150 g
- Mozzarella - 300 g
- Vegetable oil - 4 Stak.
Step by step instruction of cooking Eggplant "Parmesan" Fabrizio carro
Onion cut into half rings.
In a saucepan with a thick bottom pour 0.5 cups of olive oil, fry the onions until Golden brown.
Next, add the tomatoes and green Basil leaves.
Stew on low heat for 2 hours.
Then porisuem the resulting sauce with the addition of a couple of leaves of fresh Basil, do not forget to salt, but not by much!
More do not add any spices, to get the most delicious tomato sauce.
While our tomato sauce is cooked, make the cheese layer.
In the bowl of the mixer grind to paste mozzarella, Parmesan cheese, green Basil leaves and olive oil.
I shift a lot in a pastry bag, very convenient during Assembly. Remove it in the refrigerator.
We will use a serving ring. It is desirable to select the size of an eggplant the size of your rings.
Eggplant wash, cut into rings with a thickness of 1 cm.
Put on the grill, sprinkle with salt and leave it for 15 minutes.
In a frying pan with a thick bottom heat the oil. Eggplant dip them in flour and fry until Golden brown.
Preheat the oven to 180*C.
Baking tray lay baking paper and grease it with oil, set forms.
In each form put a circle of eggplant,
him squeezing about a tablespoon of the cheese layer
then a couple of spoons of tomato sauce.
And so repeat 4 times.
Sent in a pre-heated oven for 15-20 minutes.
Gently with a skimmer floating ring on the plate and remove it. Decorate with leaves of fresh Basil and olive oil, if desired freshly ground pepper pepper.