Eggplant Parmigiana with feta cheese

Name: Eggplant Parmigiana with feta cheese - Marioara G.
Ingredients: 1 kg of eggplants; peeled and sliced; 1 tablespoon of salt; 150 ml of olive oil (you may need a little more for frying); 1 large onion; peeled and finely chopped; 700 g of fresh tomatoes; peeled and chopped (I didnt peel them); freshly ground black pepper; 60 g of flour; 30 g of grated Parmesan cheese; 350 g of feta cheese; 2 tablespoons of fresh basil; finely chopped.

Appetizers - Eggplant Parmigiana with feta cheese by Marioara G. - Recipia

Eggplant Parmigiana with Feta Cheese Eggplant Parmigiana with feta cheese is a reinterpretation of an Italian classic, combining textures and flavors in a unique and savory way. This recipe layers fried eggplant, a tomato sauce flavored with onion and basil, and feta cheese that adds a creamy and salty note. It is a dish suitable for lunch or dinner that will impress both family and guests. Additionally, it is a flavorful vegetarian option, perfect for days when we choose to eat healthily. Preparation time: 30 minutes Baking time: 30 minutes Total: 1 hour Servings: 6 Ingredients: - 1 kg eggplant, peeled and sliced - 1 tablespoon salt - 150 ml olive oil (you may need a bit more for frying) - 1 large onion, peeled and finely chopped - 700 g fresh tomatoes, peeled and chopped (optional, you can use cherry tomatoes for a sweeter taste) - Freshly ground black pepper, to taste - 60 g flour - 30 g grated Parmesan - 350 g feta cheese (cubed or crumbled) - 2 tablespoons fresh basil, finely chopped Preparation: 1. Preparing the eggplant: Start by sprinkling the eggplant with one tablespoon of salt. This is an essential step as the salt helps to draw out the bitter juices from the eggplant, which can affect the final taste of the dish. Let the eggplant sit for 20-30 minutes, during which you will notice water starting to form around the slices. 2. Preparing the tomato sauce: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Then, add the chopped tomatoes, the remaining salt, and a bit of pepper. Cover the skillet and let the sauce simmer on low heat for 10-15 minutes. Finally, remove the skillet from heat and add the fresh basil. This ingredient will add a fresh and vibrant aroma to the sauce. 3. Preparing the eggplant: After the eggplant has been salted, rinse it under a stream of cold water to remove excess salt and bitterness. Dry them well with a paper towel to eliminate moisture. Sprinkle flour on both sides of the eggplant slices. This step will help achieve a golden and crispy crust. 4. Frying the eggplant: In the same skillet, heat half of the olive oil. Fry the eggplant slices for 2-3 minutes on each side until they become golden and soft. You can fry the eggplant in batches, adding more oil if necessary. Place the fried eggplant on a paper towel to absorb excess oil. 5. Assembling the dish: Preheat the oven to 200 degrees Celsius. In a round baking dish, place a first layer of eggplant, followed by a layer of grated Parmesan, 3/4 of the feta cheese, and one-third of the tomato sauce. Continue with another layer of eggplant, Parmesan, tomato sauce, and finally, the remaining feta cheese sprinkled on top for an appetizing decoration. 6. Baking: Place the dish in the preheated oven and bake for 30 minutes until the dish becomes golden and the feta cheese bubbles start to brown slightly. The aroma that will fill your kitchen during baking is simply irresistible! 7. Serving: Let the eggplant parmigiana cool for 10 minutes before slicing. It is delicious served warm but can also be enjoyed at room temperature. You can add a fresh green salad or a tomato bruschetta to complete the meal. Practical tips: - Make sure the eggplant is cut evenly for even cooking. - If you want a healthier option, you can bake them instead of frying. - You can also add other vegetables like zucchini or mushrooms to diversify the dish. - If you don't have fresh basil, you can use dried basil, but the flavor will be less intense. Nutritional information (per serving): - Calories: approximately 350 kcal - Protein: 12 g - Fat: 25 g - Carbohydrates: 20 g - Fiber: 5 g Frequently asked questions: 1. Can I use other types of cheese? Yes, you can experiment with goat cheese or mozzarella, but feta cheese adds a distinct and salty note. 2. How can I make this recipe spicier? Add a bit of chopped chili pepper to the tomato sauce for an extra kick of flavor. 3. Can it be prepared in advance? Yes, you can prepare the eggplant parmigiana a day ahead and reheat it before serving for an even more intense flavor. This dish is perfect for a family dinner or a gathering with friends, with a taste that will surely delight all taste buds. Enjoy!

Eggplant Parmigiana with feta cheese

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