Breaded eggplants baked in tomato sauce
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 431, total fat 31 G., saturated fats G., proteins 20 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 431, total fat 31 G., saturated fats G., proteins 20 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Eggplant Parmesan is a delicious and juicy Italian dish, very similar to lasagna, but with eggplant replacing the pasta. In the classic version, the eggplant is pan-fried, but here, instead of frying, the eggplant is coated in breadcrumbs and baked in the oven. Then, everything is topped with tomato sauce and sprinkled with mozzarella and Parmesan. This method uses less oil, but the result is just as delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large eggplant (about 680 g), cut into circles a little more than a centimeter thick
- 800g jar of pureed tomatoes
- 4 tbsp. l. olive oil
- 2 large cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup chopped basil leaves, plus extra for garnish
- 1/3 cup flour
- 2 eggs, beaten
- 3/4 cup Italian breadcrumbs
- 450 g mozzarella, thinly sliced
- 1/4 tbsp. grated parmesan
- Special equipment: baking tray measuring 45 x 33 cm.
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Recipes with similar ingredients: eggplants, tomatoes, mozzarella cheese, Parmesan cheese, breadcrumbs, red pepper flakes, basil
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Heat 2 tablespoons of olive oil in a heavy skillet, add the garlic, and cook over medium heat. When the garlic sizzles and the edges begin to brown, add the tomatoes, red pepper flakes, and 3/4 teaspoon of salt.
Bring to a gentle simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil. - Place a 45 x 32 cm baking sheet in the oven and preheat for at least 10 minutes while you coat the eggplant in breadcrumbs.
Take three shallow dishes. Fill one with flour, beat the eggs in the second, and add breadcrumbs to the third. Sprinkle both sides of the eggplant with salt.
Dredge the eggplant slice in flour (shake off any excess), then dip in egg, then roll in breadcrumbsDo the same with the remaining slices. - Once all the eggplant slices are breaded, carefully remove the baking sheet from the oven and brush it with the remaining 2 tablespoons of olive oil. Arrange the eggplant slices on the baking sheet in a single layer. Bake until the bottoms are crisp and golden brown, 8 to 10 minutes, then flip the slices and bake until the other side is golden brown, another 8 to 10 minutes.
- Pour the tomato sauce over the eggplants and sprinkle with mozzarella and Parmesan. Return the baking sheet to the oven and bake, rotating the pan halfway through, until the cheese is melted and golden brown and the sauce is bubbling, about 20-25 minutes. Sprinkle with basil before serving.
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