The eggplant Parmesan(Very healthy dish).
Ingredients:
Eggplant - 2 PCs.
Salt - 1 tsp
Olive oil - 1 tbsp
Garlic - 1 clove
Tomatoes (tomatoes) - 3 PCs.
Basil - 30 g
Ground black Pepper - to taste
Crackers - 200 g
Cheese - 100 g
Flour - 30 g
Eggs - 4 PCs.
Olive oil - 40 ml
Mozzarella - 300 g
Tomato sauce - 100 ml
Preparation:
1. Slice the eggplant. Lightly sprinkle both sides with salt.
Eggplant - 2 PCs.
Salt - 1 tsp
Olive oil - 1 tbsp
Garlic - 1 clove
Tomatoes (tomatoes) - 3 PCs.
Basil - 30 g
Ground black pepper - to taste
Crackers - 200 g
Cheese - 100 g
Flour - 30 g
Eggs - 4 PCs.
Olive oil - 40 ml
Mozzarella - 300 g
Tomato sauce - 100 ml
Preparation:
1. Slice the eggplant slices. Lightly sprinkle both sides with salt. Let the eggplant slices will settle and release the moisture for 2 hours.
2. Heat the olive oil in a saucepan over medium heat. Add the chopped garlic and gently cook for a minute or until fragrant. Add tomatoes, diced. Increase the heat and bring to a boil, simmer on low heat for 15 minutes. Add salt and pepper to taste, the Basil and remove from heat.
3. Mix grated Parmesan and breadcrumbs, and place in a shallow bowl. The flour should be in one shallow bowl, beaten eggs in another bowl, mix cheese and breadcrumbs in the third, in that order.
4. Heat the oven to 180C. Pour a tablespoon of olive oil on the bottom of each baking sheet. Then dry the eggplant slices with paper towels. Dip one slice of eggplant first in the flour, then in beaten eggs and sprinkle with mixture of bread crumbs and Parmesan cheese. Place on an oiled sheet pan. Pour a small amount of oil over each bread layer of eggplant.
5. Place the prepared eggplant slices in the oven. Bake 20 minutes, turning the slices to dry until they are well seared. Remove from the oven and allow to cool.
6. Add the tomato sauce on the bottom of the pan. Place one-third eggplant slices to cover bottom of pan layer sauce.
7. Spread half of mozzarella cheese on the eggplant slices. Sprinkle with grated Parmesan cheese.
8. Place another third of the cheese on the eggplant slices. Pour a Cup of sauce on the eggplant slices. The rest of the sliced mozzarella cheese to put on top of a layer of the sauce. Sprinkle with grated Parmesan cheese.
9. Add the rest of the eggplant in a single layer on top of cheese, pour the remaining sauce and sprinkle with remaining Parmesan cheese.
10. Bake at 180 C for 35 minutes. Remove from the oven and leave for 10 minutes to cool before serving.