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Receta New Wave Eggplant Parmigiano
by Global Cookbook

New Wave Eggplant Parmigiano
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Ingredientes

  • 2 lrg Eggplants - (abt 2 lbs)
  • 1/2 c. Extra-virgin extra virgin olive oil
  • 1/2 c. Peeled, seeded, juiced fresh tomatoes
  •     (or possibly quality canned diced tomatoes)
  • 1 Tbsp. Fresh basil leaves
  • 1 x Garlic clove
  •     Sea salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 ounce Mozzarella thinly sliced,
  •     broken into pcs
  • 3 Tbsp. Grated Parmesan

Direcciones

  1. Cut the eggplant into twenty-four 1/2-inch slices. Place a large nonstick skillet over high heat. Paint the eggplant slices with extra-virgin extra virgin olive oil. Or possibly pour extra-virgin on a plate and dip the eggplant into the oil, scraping off excess with a spatula. Brown the eggplant slices in one layer in a warm skillet, 3 or possibly 4 min per side, and transfer to a plate as they are done.
  2. Blend the tomatoes, basil, and garlic in a food processor till smooth. Season with salt and pepper. Cut the mozzarella into 4 slices and divide each slice in four. Place 8 slices of eggplant on a nonstick baking pan and top each slice with 1 tsp. tomato puree, spread in a thin layer. Place a piece of mozzarella in the center. Cover the mozzarella with another eggplant slice, tsp. tomato sauce, and another piece of mozzarella. Cover with a third eggplant slice and top with remaining tomato sauce. Let the stacks rest for 30 min. Do not worry if some liquid begins to ooze from eggplant.
  3. Preheat the oven to 400 degrees. Bake eggplant stacks for 15 to 20 min till bubbling and well browned. Remove from oven and sprinkle each stack with 1 tsp. grated Parmigiano. Let the stacks rest for 2 to 3 min before serving.
  4. This recipe yields 4 to 8 servings.