How To Cook Eggplant Parmesan In Tomato Sauce With Garlic And Basil - Recipe

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

Learn how to cook "Eggplant parmesan in tomato sauce with garlic and basil". Delicious recipe.

Required products :

For the sauce:

Method of preparation :

Wash and dry the aubergines, cut them into circles 5-7 millimeters thick. In 1-1.5 liters of cold water dissolve 1-2 tablespoons of salt and put the circles in the liquid (it should cover all the pieces). Cover with a lid and leave for 30-40 minutes.

The sauce

Wash the tomatoes, make cross-cuts on them and blanch for 30-40 seconds in boiling water. Then put in a bowl with cold and cool. Peel a squash, grate it and cut it into small cubes.
Heat the oil in a deep pan, put the garlic and fry it for a minute or two on low heat. Add the tomatoes, stir, cover with a lid and wait for them to start cooking. Then add the finely chopped basil leaves, stir and stew under a lid for half an hour on low heat.
Meanwhile, cut the bread into small cubes, bake them in the oven until golden brown (about 10-13 minutes at 200 degrees). When they are ready, crush them in a mortar, pour a few tablespoons of oil and put the chopped garlic. Stir.

Return to the sauce. Towards the end of its cooking, add the spices and turn off the stove.

Assembling the dish

Remove the eggplant rings from the salt water, rinse them clean and dry. Fry them in oil over high heat for about 2-4 minutes on each side (until they turn red).
Grease a deep baking dish, pour in some of the tomato sauce and arrange the fried eggplant rings. Drizzle with sauce, sprinkle with grated Parmesan cheese and make a second row of vegetables. Followed by tomato sauce again, grated yellow cheese on it, and spread the garlic rusks on top.
Bake the dish in the oven at 180 degrees for 20-25 minutes.

Enjoy your meal!

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