Description: www.italianfoodnet.com VIDEO RECIPE Eggplant Parmesan Ingredients for 6 persons 1 ½ Kilos (52.91 oz) Eggplant 800 gr (28.21 oz) Peeled Tomatoes previously crushed 300 gr (10.58 oz) Grated Parmesan 300 gr (10.58 oz) Cubed Mozzarella Cheese 2 Garlic Cloves 1 Fresh Basil Bunch 2 Tablespoons Extra Virgin Olive Oil Vegetable Oil for frying Salt Black Pepper First of all discard both ends of the eggplant and cut it into 1 cm thick slices then repeat with remaining eggplants using a sharp serrated knife Now place the eggplant slices in a large colander and sprinkle evenly with salt Place a big bowl full of water on top to press them and let drain for about 1-1 ½ hours Put the garlic cloves into a pot then pour in 2 tablespoons of extra virgin olive oil and leave the garlic to fry slowly on a medium heat When garlic is golden brown, add the peeled tomatoes previously crushed, a pinch of salt, a pinch of black pepper and let it simmer for about 5-10 minutes on a medium heat When the tomato sauce is ready, turn the heat off When eggplant has drained remove the bowl and lay the slices on multiple paper towels to absorb the liquid Place the eggplant slices into hot oil and fry until golden brown on both sides When the eggplant slices are golden brown, take them out of the pan, transfer to paper towels to drain well and let them rest for 10 minutes Spread a single layer of tomato sauce in the bottom of a large roasting pan and arrange one layer of eggplant slices over the sauce, cover <b>...</b> |
