Eggplant parmeggiano in Italian

Step-by-step cooking

1. Step 1:

   

   How to cook eggplant parmeggiano? First of all, prepare the napoli sauce. This is a traditional Italian tomato sauce. It is added to pasta, pizza and other dishes. Prepare the products for its preparation. I took a 400 gram jar of sliced tomatoes and added a little water.

2. Step 2:

   

   Peel the onion and cut into small cubes.

3. Step 3:

   

   Peel the garlic and cut it into plates.

4. Step 4:

   

   Put the pan on a small fire. Pour vegetable oil into it. Preheat the oil. Put the onion and garlic in a frying pan. Fry them, stirring, for 5 minutes.

5. Step 5:

   

   Add tomatoes to the vegetables. Mix it up. Bring to a boil.

6. Step 6:

   

   Make minimal fire. Simmer the sauce under the lid for an hour and a half. If it gets too thick, add a little boiling water. At the end, add salt, sugar and dry spices to the sauce.

7. Step 7:

   

   Then cool the sauce and rub through a coarse sieve. Measure 150 grams of eggplant sauce. I still have some sauce left, about 50 grams.

8. Step 8:

   

   Prepare the eggplant cooking products. Choose a large eggplant. Or a few small ones. Take mozzarella for pizza, not the one in the form of balls.

9. Step 9:

   

   Wash the eggplant, dry it. Cut into halves. Make deep incisions criss-cross over the entire surface. Add salt. Leave the eggplant for 15 minutes. In such a simple way, we will rid the vegetable of bitterness, which will go away with the released juice.

11. Step 10:

    

    Put the eggplant halves in a baking dish. Peel the garlic and cut into slices. Insert the plates into the incisions. Once again salt the eggplant, sprinkle it with seasonings and pour plenty of oil.

12. Step 11:

    

    Put the eggplant mold in the oven, preheated to 180 ° C. Bake it for 30-40 minutes until browning. Check the pulp with a fork - it should be absolutely soft.

13. Step 12:

    

    Cool the eggplants a little. With a spoon, remove all the pulp, leaving only the "boat" from the skin.

14. Step 13:

    

    Cut the pulp into large cubes.

15. Step 14:

    

    Grate the parmesan on a fine grater.

16. Step 15:

    

    Mozzarella - on a large one.

17. Step 16:

    

    Mix the eggplant pulp, mozzarella and napoli sauce. Leave a little sauce for serving.

18. Step 17:

    

    Fill the eggplant boats with the resulting minced meat. Sprinkle them liberally with parmesan on top. Leave a little parmesan.

19. Step 18:

    

    Put the form with eggplant parmigiano in the oven, preheated to 180 ° C for 5-10 minutes, until the cheese melts. When serving, pour a little sauce on a plate, put the eggplant on top. Sprinkle the remaining parmesan on top.