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Receta Egg Plant basil parmesan
by Supriya Srivastava

Egg Plant basil parmesan

Some guests had come home over a short notice and had to get something good out on table in 15 minutes. This was my quick appetizer. It is by no means a regular egg plant Parmesan, is easy to make and tastes good.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: La India North indian
Tiempo para Cocinar: Raciónes: 3 servings

Ingredientes

  • 10 egg plant rounds (0.5 cm thick)
  • 2 tbsp oil
  • 1 tbsp Parmesan
  • Salt to taste
  • 1 tsp finely chopped fresh parsley/ coriander

Direcciones

  1. Heat 1tbsp oil in a non-stick pan, cook the egg plants on both sides at low heat (covered). Add 1 tbsp water if needed and let the eggplants get tender.Approximately 5 min
  2. When they are done. Take it out .
  3. Mix parsley and Parmesan together and sprinkle generously over the egg plants.
  4. Sprinkle salt evenly.
  5. Lightly grease a baking tray lined with aluminium foil
  6. Spread eggplants on it.
  7. Broil at high with the parmesan surface up, unless egg plants get a nice golden crust.
  8. Serve it with Chutney or sauce.