Julho 31, 2010 | Visitas: 6
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Eggplant Parmigiana
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Ingredientes
  • 2 Small Eggplants; unpeeled cut into ¼−inch rounds
  • 2 Eggs; lightly beaten
  • 1−1/2 Cup Bread crumbs
  • ½ Teaspoon Salt
  • ⅛ Teaspoon Pepper
  • 1 Garlic cloves peeled and halved
  • ¾ Cup Olive oil
  • 20 Ounce Tomatoes, canned
  • ⅓ Cup Tomato paste
  • 2 Tablespoon Minced basil
  • 1 Teaspoon Salt
  • ⅛ Teaspoon Pepper
  • 1 Cup Grated Parmesan cheese
  • ½ Pound Mozzarella cheese; thinly sliced

Preparacao
  1. Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
  2. pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
  3. tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato
  4. paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
  5. F. Brown eggplant in ¼−inch oil in a large skillet. Drain on paper
  6. towels. Put a thin layer of tomato sauce into a baking dish and layer
  7. eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
  8. on top. Bake, uncovered, for 30 minutes.

 

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