Eggplant Parmigiana (Parmigiana di Melanzane)

Name: Eggplant Parmigiana (Parmigiana di Melanzane)
Total time: 100 min
Yield: 8 porsiyon
Cuisine: Turkish
Ingredients: 2 bardak Basilikumblätter; 1.8 kg Große Aubergine; 5 g Knoblauchzehe; 500 g mozzarella; 2 yemek kaşığı natives Olivenöl extra; 0.25 bardak Olivenöl; 1 g Oregano; 150 g Parmesan; 600 ml Passierte Tomaten; 0.75 çay kaşığı salz; 0.25 çay kaşığı schwarzer Pfeffer; 400 g Tomaten; 1 bardak Wasser; 1 yemek kaşığı zucker; 1 Zwiebel

⏱️ 100 dk 🔥 473 kcal 🍽️ 8 porsiyon

Malzemeler

Malzemeler
2 bardak Basilikumblätter
1.8 kg Große Aubergine
5 g Knoblauchzehe
500 g mozzarella
2 yemek kaşığı natives Olivenöl extra
0.25 bardak Olivenöl
1 g Oregano
150 g Parmesan
600 ml Passierte Tomaten
0.75 çay kaşığı salz
0.25 çay kaşığı schwarzer Pfeffer
400 g Tomaten
1 bardak Wasser
1 yemek kaşığı zucker
1 Zwiebel

Hazırlanışı

Slice eggplants lengthwise into 8 mm planks. Salt generously, let rest 30 minutes to remove moisture.

Pat eggplant dry. Brush with olive oil, arrange on baking sheets. Bake at 200°C for 25 minutes until golden.

Finely mince onion and garlic. Cook slowly in extra virgin olive oil over low heat until soft, about 5 minutes.

Eggplant Parmigiana (Parmigiana di Melanzane)

Malzemeler

Hazırlanışı

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