Eggplants with tomato sauce and parmesan – classical Italian snack, light and at the same time very nourishing. Its bright taste won't force you to redden even before the choosiest guests. Snack is elementary in preparation and won't bring trouble upon either the skilled hostess, or the beginning kulinarka.
It is required to you
- 1 kg of red tomatoes;
- 1 kg of eggplants;
- bunch of a green basil (if there is no green
- it is possible to use violet
- though taste at the last not absolutely "Italian");
- 300 гр mozzarellas;
- 100 гр grated parmesan;
- 2 teeth of garlic;
- dry seasonings to taste (an oregano
- chaber
- pepper);
- 2 eggs;
- olive oil.
Instruction
1. Wash up eggplants and cut off tails. Cut each fruit lengthways on plates thickness from half-centimeter.
2. Salt slices of eggplants. Then put them in wide ware and leave for 40-50 minutes in order that they were left by bitterness.
3. While eggplants are salted, make tomato sauce. For this purpose drench tomatoes with abrupt boiled water, and then remove from them a rough skin.
4. Cut each tomato in two and a spoon take out sunflower seeds and liquid in which they are. They won't be necessary.
5. Cut pulp of tomatoes in very small cubes. It is forbidden to use the blender in this case. To tomatoes squeeze out garlic through a chesnokodavka, small cut a third of a bunch of a basil and add dry herbs.
6. Put ware with tomatoes on small fire. You extinguish until receive dense fragrant sauce. Don't forget to add to it salt to taste.
7. Merge the formed bitter and salty dark liquid from an eggplant, and slightly wring out chunks and lay out on a paper towel. After they slightly dry up, fry each slice in oil in a frying pan, and then once again dry paper towels that those absorbed excess fat.
8. Warm an oven to 200 degrees. Oil a deep form olive. Slightly shake up eggs a nimbus, and sort a basil on leaflets.
9. On a bottom of a form in which you will bake a dish pour in couple of spoons of sauce. Now over it lay out a layer from the fried slices of eggplants. Strew lightly from parmesan, from above cover with thin plastic of mozzarella.
10. On mozzarella lay out basil leaves, then a little frothed eggs and again sauce. The following layer – again eggplants, then parmesan, mozzarella and so on. Parmesan, and rather thick layer has to be the last.
11. Powder snack (by the way, you can make it portion, putting layers so that separate low eggplant and tomato and cheese turrets) spices, spices were formed and send to an oven for 20-30 minutes.