Parmigiana in breadcrumbs
1 serving
50 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Slice the eggplants lengthwise into 1 cm thick pieces and salt them well. Place them on a sieve and weigh them down with something heavy, like a pot of water. This is necessary to remove the bitterness from the eggplant. Leave them under the weight for half an hour.
- Eggplants: 4 pieces
- Salt: to taste
2
Prepare the sauce from tomatoes. Sauté a clove of garlic in a little olive oil over low heat, then add tomato paste, a basil leaf, salt, and pepper. Let the tomato sauce simmer on low heat for about 20 minutes, stirring occasionally.
- Garlic: 1 clove
- Olive oil: to taste
- Tomato paste: 500 g
- Basil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Eggplants should be well dried and fried on both sides in vegetable oil or baked in the oven. If frying eggplants in vegetable oil, they should be placed on a plate lined with paper towels to absorb as much frying oil as possible.
- Eggplants: 4 pieces
- Olive oil: to taste
4
Take a rectangular baking dish. Layer one layer of eggplants, then a layer of tomato sauce, and repeat these layers. Top generously with breadcrumbs. Bake the parmigiana in the oven at 180 degrees for 20–30 minutes.
- Eggplants: 4 pieces
- Tomato paste: 500 g
- Breadcrumbs: to taste