Eggplant with Parmesan
2 servings
40 minutes
Eggplants with parmesan is an elegant dish of European cuisine inspired by Italian traditions. Its roots trace back to the rich and warm gastronomic traditions of the Mediterranean, where fresh vegetables, aromatic sauces, and delicate cheeses come together in harmony of flavors. Tender slices of eggplant fried to a golden crust acquire a soft, velvety texture. They are infused with the rich taste of red pesto and spicy chili tomato sauce, creating a vibrant symphony of flavors. Mozzarella adds creamy tenderness to the dish, while grated parmesan and crunchy breadcrumbs enhance its appetizing texture. This versatile dish can be served as a main course alongside a fresh green salad or as part of an exquisite dinner. It is perfect for cozy family evenings and festive gatherings.
1
Preheat the oven to 200 degrees. Slice the eggplants thinly lengthwise. In a large skillet, heat olive oil and fry the eggplants on both sides until golden brown.
- Eggplants: 2 pieces
2
In a fireproof ceramic mold, layer three layers of eggplants, greasing each with red pesto, tomato sauce, and chopped mozzarella.
- Eggplants: 2 pieces
- Red pesto: 2 tablespoons
- Tomato sauce with chili: 350 g
- Buffalo mozzarella cheese: 125 g
3
Mix breadcrumbs and grated parmesan. Sprinkle the mixture over the eggplants. Bake for 20-25 minutes until a brown crust forms.
- Ground crackers: 50 g
- Grated Parmesan cheese: 50 g