Learn how to cook "Breaded eggplant with yellow cheese and tomato sauce with garlic". Delicious recipe.
Required products :
For the sauce:
Method of preparation :
Wash the aubergines and peel them. Cut them into circles 1 - 1.5 cm thick.
Sprinkle with salt on both sides and arrange on a wire rack for an hour. This way the eggplant will not be bitter, it will acquire a soft and pleasant taste.
Clarification: it is important to use coarse salt, because it can be washed off afterwards, and the fine salt will soak into the vegetable and it will become too salty.
Prepare the sauce. Heat olive oil in a suitable pan over medium heat and add the garlic, peeled and finely chopped. Leave to fry for about a minute until the characteristic aroma appears.
Peel the tomatoes, mash half of them and cut the other half into small pieces. Add them to the pan with the fat and garlic.
Season with salt and pepper to taste and let the sauce simmer for 30 minutes. Don't forget to confuse. Towards the end of cooking, try and if the taste is sour, add a piece of butter and stir.
Grate the cheese and set it aside for the moment.
Rinse the aubergines with water to remove the salt and dry them with a clean kitchen or paper towel.
Take 3 small bowls. In one put the flour with a little salt and pepper, in the second beat the eggs, and in the third - put the breadcrumbs.
First, roll the aubergines in the flour.
Then dip in the eggs.
And finish with the breadcrumbs.
Fry them in oil on medium heat on both sides until golden and arrange on paper to drain off excess fat.
Then take a deep rectangular dish and smear the bottom with the prepared sauce. Put a layer of eggplant, pour sauce, sprinkle with chopped basil and grated cheese. Continue lining up in this sequence until the products are exhausted.
Finish with yellow cheese.
Place the dish in the oven preheated to 200 degrees and let it bake for 20 minutes.
Cut into pieces and serve with garlic rusks.
Enjoy your meal!
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