Parmigiana

 


Parmigiana

3 eggplants

2 tablespoons of olive oil

2 tablespoons olive oil (for brushing)

1 sprig of fresh thyme

2 cloves of crushed garlic

4 sprigs of sage, finely chopped

700 g chopped tomatoes

1 tablespoon of vinegar

2 teaspoons of powdered sugar

50 g shredded parmesan cheese

20 g grated parmesan cheese

40 g bread crumbs

25 g pine nuts

120 g mozzarella

1 handful of basil

The oil is poured into the pan. Add sage, chopped thyme and garlic. After roasting for a minute or two, tomatoes, vinegar and sugar are added and cooked for 20-25 minutes until it thickens.

Eggplants are cut into thin rings. The front and back of them are brushed with olive oil and fried in a heated pan. It is recommended to cook it on medium heat as it will cook inside.

Put tomato sauce at the bottom of a baking dish. It is covered with a layer of eggplant, seasoned, and a little more sauce is added. Mozzarella, parmesan and basil are added and the process continues until the ingredients are finished.

Mix pine nuts, bread crumbs and parmesan and pour over the top.

In this way, it can be kept in the refrigerator or baked immediately in the oven.

It is cooked at 190 degrees for 30-40 minutes until it is golden brown.

Served with basil. Enjoy your meal.

 

 

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