Eggplant Parmigiana (Parmigiana di Melanzane)

Name: Eggplant Parmigiana (Parmigiana di Melanzane)
Total time: 100 min
Yield: 8 porsiyon
Cuisine: Turkish
Ingredients: 2 bardak basil leaves; 0.25 çay kaşığı black pepper; 2 yemek kaşığı extra virgin olive oil; 5 g garlic clove; 1.8 kg Large Eggplant; 500 g mozzarella; 0.25 bardak Olive Oil; 1 onion; 1 g oregano; 150 g parmesan; 0.75 çay kaşığı salt; 1 yemek kaşığı sugar; 600 ml Tomato passata; 400 g tomatoes; 1 bardak Water

⏱️ 100 dk 🔥 473 kcal 🍽️ 8 porsiyon

Malzemeler

Malzemeler
2 bardak basil leaves
0.25 çay kaşığı black pepper
2 yemek kaşığı extra virgin olive oil
5 g garlic clove
1.8 kg Large Eggplant
500 g mozzarella
0.25 bardak Olive Oil
1 onion
1 g oregano
150 g parmesan
0.75 çay kaşığı salt
1 yemek kaşığı sugar
600 ml Tomato passata
400 g tomatoes
1 bardak Water

Hazırlanışı

Slice eggplants lengthwise into ¼-inch planks. Salt generously, arrange on racks, rest 30 minutes to remove moisture.

Pat eggplant dry. Brush both sides with olive oil, arrange on baking sheets, bake at 200°C for 20 minutes until tender.

Dice onion finely. Cook over low heat in 28g olive oil until soft and translucent, about 8 minutes.

Eggplant Parmigiana (Parmigiana di Melanzane)

Malzemeler

Hazırlanışı

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