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Receta Eggplant Parmesan (Pines Of Rome)
by Global Cookbook

Eggplant Parmesan (Pines Of Rome)
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  Raciónes: 8

Ingredientes

  • 2 lb Eggplants, unpeeled, sliced 1/2-inch thick
  • 4 x Large eggs, beaten
  • 3/4 x To 1 c. flour Soybean oil for frying
  • 1 lb Mozzarella cheese, thinly sliced FOR THE SAUCE
  • 4 x Cloves garlic, chopped
  • 2 Tbsp. Extra virgin olive oil
  • 28 ounce Whole tomatoes (1 can)
  • 2 Tbsp. Minced fresh parsley Salt and freshly grnd black pepper
  • 1 x Bay leaf

Direcciones

  1. FOR THE EGGPLANT
  2. Grated Parmesan cheese (Optional)
  3. Dip the eggplant slices in the egg, then in the flour. Pour sufficient soybean oil into a large frying pan to come an inch up the side. Fry the eggplant slices for about 3 min on each side. Drain.
  4. In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese. Repeat layering two more times so which there are three layers of eggplant and three of mozzarella. Bake for about 5 min in a 500-degree oven.
  5. To make the sauce, saute/fry the garlic in the extra virgin olive oil. When it starts to turn golden brown, add in the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add in the parsley, a healthy pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 min. Remove from the heat and allow to stand for 5 min.
  6. Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if you like.
  7. Makes 8 servings.