Eggplant Parmigiana with Basil Sauce and Pesto Sauce

by Editorial Staff

Delicious, hearty dish is good both in winter and in summer!

Ingredients

  • Eggplant – 2 pcs.
  • Vegetable oil for deep-fat
  • For the basil sauce:
  • Onions – ½ pc.
  • Olive oil
  • Tomato sauce or tomatoes in their own juice – 500 ml
  • Basil
  • Salt
  • Pepper
  • Sugar – 1 teaspoon
  • Pesto sauce – 50-70 ml
  • Hard cheese – 100 g
  • Mozzarella – 125 g

Directions

  1. Cut the eggplants into slices.
  2. Fry in a deep fat fryer or deep frying pan, place on a paper towel.
  3. Cooking the sauce: fry the onion, cut into small cubes in olive oil.
  4. Add raw tomato sauce or diced tomatoes in their own juice.
  5. Salt, pepper, add sugar and cook over low heat, covered, for 40 minutes, stirring occasionally. In 10 minutes. add basil (fresh, frozen, or dry) until tender.
  6. Three hard cheese on a grater, I have 2 varieties.
  7. Cut the mozzarella into slices or cubes.
  8. Put the basil sauce on the bottom of the mold, then a layer of eggplant.
  9. A layer of basil sauce.
  10. I used ready-made pesto sauce for Parmigiana, but making it at home is easy and quite inexpensive, I’ll tell you how only I will make it next time.
  11. Some pesto sauce. Parmesan. Another hard cheese, you can Russian. You can use only one of the cheeses for Parmigiana, at your discretion.
  12. Mozzarella. It’s better not to give it up!
  13. Repeat layers until you run out of eggplants.
  14. Let the Parmigiana brew a little, in winter you can warm it up for 10 minutes. in the oven at 160 degrees, in the summer we leave in the refrigerator.

Enjoy your meal!

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