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
- Cut the eggplants into slices.
- Fry in a deep fat fryer or deep frying pan, place on a paper towel.
- Cooking the sauce: fry the onion, cut into small cubes in olive oil.
- Add raw tomato sauce or diced tomatoes in their own juice.
- 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.
- Three hard cheese on a grater, I have 2 varieties.
- Cut the mozzarella into slices or cubes.
- Put the basil sauce on the bottom of the mold, then a layer of eggplant.
- A layer of basil sauce.
- 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.
- Some pesto sauce. Parmesan. Another hard cheese, you can Russian. You can use only one of the cheeses for Parmigiana, at your discretion.
- Mozzarella. It’s better not to give it up!
- Repeat layers until you run out of eggplants.
- 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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