Parmesan eggplant or Parmigiana is an Italian dish very popular in Sicily. This dish is actually made of sliced and fried eggplants, which are filled with cheese and other ingredients side by side, and some cooks put the eggplants in the egg mixture before frying, and some just fry them, and some Others grill eggplant. There are several theories about the formation of Parmesan eggplant. The name of this food is derived from Parmesan eggplant cheese, which the authors of the food attributed to the city of Parma because of the presence of this cheese in northern Italy, or because Parmesan cheese is derived from Parma, but there are many differences between the origins of this food. But Parmigiana is extremely tasty. Today in cook plans , we will teach you Parmesan eggplant. Join us.
- Eggplant: 3 pieces
- Eggs: 4 pieces
- Fried flour: 1 and 1/2 cups
- Garlic: 1 plant
- Tomatoes: 5 pieces
- Chopped basil: 1/2 cup
- Parmesan cheese: 1 and 1/4 cup
- Mozzarella cheese 700 g
- Olive oil: 1 tablespoon + 1/4 cup
- Salt and black pepper: as needed
First, chop the eggplants and put them in water and salt to remove the bitterness, then drain to remove excess salt and set aside to drain.
Grate or puree the garlic and fry it well in a pan or 1 tablespoon of olives until the aroma of garlic comes out, then chop the tomatoes finely and add it to the garlic and fry it together. Increase the heat a little under water to Tomatoes to be pulled This step may take 15 minutes. When you add the pulled tomato juice, chopped basil along with salt and black pepper to the tomatoes and remove from the heat, Parmesan eggplant sauce is present.
Mix the breadcrumbs well with 1/4 cup Parmesan cheese and set aside. In another bowl, beat the eggs well with a hand mixer until they froth and come out of the clot, and add the flour in a separate bowl. Preheat the oven to 200 ° C.
Grease the oven tray a little with oil, then roll the dried eggplant ring first in a bowl of flour, then the egg, and finally in a mixture of fine bread flour, then place it in the oven tray and lightly grease the eggplants with a brush, then the tray. Place the oven in the oven for 20 minutes to cook the eggplants. While cooking the eggplants, turn them upside down with pliers to cook.
When the eggplants are cooked, take them out of the oven, then pour the bottom of a Pyrex dish with some of the sauce of the second stage and put sliced eggplants on it and pour the mozzarella cheese and the rest of the Parmesan cheese on the eggplants. Repeat these layers. Cook until the ingredients are done, then place the dish in the oven at 180 degrees for 35 minutes to melt the cheese. At the end of cooking, turn on the grill for a few minutes until the Parmigiana is golden.