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Eggplant parmigiana
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Felipe Malacrida
@viverdecozinhar- Ingredients
- Recipe
- Eggplant01 unit(s)
- Wheat Flour1 cup
- Eggs3 unit(s)
- Breadcrumbs1 cup
- Canned Tomatoes3 unit(s)
- Onion1 unit(s)
- Garlic Cloves04 unit(s)
- Shredded Mozzarella100 g
- Grated Parmesan50 g
- Salt to taste
- Black pepper to taste
- Oil for frying to taste
- Start by cutting off the head and bottom of the eggplant and make vertical cuts of about one centimeter.
- Season with salt and black pepper and start breading. Dip in the flour first, then the beaten eggs and lastly the breadcrumbs.
- When you finish breading, leave each of the fillets on a tray and then take it to freeze. This way the breading will firm perfectly in them.
- It's time for the sauce, sauté the onion, garlic and bay leaf until wilted. Add the canned tomatoes, season and stir well. Leave it cooking on low heat until all processes are finished. This will make it very thick and firm to finish the parmigiana.
- Put the oil to heat. The ideal way to know when it has reached temperature is to place the tip of the fillet in it, if it starts to bubble strongly, it is already done. Now it's time to fry one steak at a time until it forms a crispy and hard crust.
- Heat the sauce in a frying pan and place the fillet in it, then add more sauce and then the grated cheese. Close the pan with a lid and let them melt.
- Serve with white rice and potatoes of your choice.
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