Fried eggplants are comforting foods, that every time we bite into them - we can't help but feel a good feeling all over the body.
So who are we not to share with you Adi Noivovich's recipe from Cafe Gan Sisor?
Ingredients (4 servings):
2 medium eggplants
150 grams of grated mozzarella
100 grams of grated parmesan
7-6 oregano or basil leaves
A third of a cup of olive oil or canola oil
Salt, ground black pepper
For the tomato sauce:
A can of crushed tomatoes
Sliced garlic clove
2 tablespoons of olive oil
Salt
A little ground chili (optional)
Fried eggplants with parmesan, photo: Lina Miara
Instructions:
Wash the eggplants and dry them.
Then, slice the eggplants into 2 cm thick slices, transfer to a tray, salt the eggplants and let them sweat for 10 minutes, using a towel or absorbent paper.
Dry the eggplant slices.
Heat the olive or canola oil in a frying pan, and fry the eggplants on both sides on medium-high heat until golden and place on absorbent paper or a towel.
Heat a baking oven to 190 degrees.
Prepare the sauce.
In a wide pan with a rim, heat the olive oil with the garlic and chili over low heat.
Add the crushed tomatoes, fill the can with a little water (a third of the can) and add to the tomatoes.
Season with salt, mix and cook on medium-low heat for about fifteen minutes, until you get a sauce that is not too thick.
On a baking tray with baking paper, place a slice of eggplant, a little tomato sauce, basil or oregano leaves, sprinkle with mozzarella and Parmesan, and again place a slice of eggplant.
Continue the operation with 3 slices of eggplant per dish.
Bake in a preheated oven for 15-20 minutes, until golden.
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