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Eggplant Parmigiana Simple
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
3 servings
Mariana Naxara
@cozinhatianana- Ingredients
- Recipe
- large eggplant1 unit(s)
- Chopped Onion1 unit(s)
- Garlic Clove1 unit(s)
- Can of Peeled Tomatoes1 unit(s)
- Dried pepperoni1 teaspoon
- Fresh Basil Leaves10 unit(s)
- Sugar1 coffee spoon
- Olive oil3 tablespoon
- Salt to taste
- Freshly ground black pepper to taste
- shredded mozzarella cheese1 cup
- Grated Parmesan Cheese1/2 cup
- Make a tomato sauce: sauté half a chopped onion, add 1 minced garlic clove, season with salt and dry pepperoni, add 1 can of coarsely chopped peeled tomato (spike straight into the can, running the knife through the tomatoes). Put a sprig of basil, taste the salt, add 1 pinch of sugar and set aside;
- Slice 1 large eggplant into 1 cm thick slices and season in a bowl with salt, pepper and olive oil (mix well with your hands);
- Heat a frying pan or steak grill, drizzle with a drizzle of olive oil and grill the eggplants on both sides;
- Place a spoon of the sauce in a refractory and spread. Spread a layer of eggplant, drizzle a spoonful of sauce over each one, sprinkle grated mozzarella cheese, place another layer of eggplant slices, another layer of sauce and finish with mozzarella cheese and grated parmesan;
- Take it to au gratin in the preheated oven (if you have the grill in the oven or microwave, use it);
- Finish with fresh basil leaves. Voila!
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