Eggplants with Grated Cheese Baked
To prepare a delicious baked eggplant, start by slicing the eggplants into long pieces about 1 cm thick. Make sure to wash them well before cutting to remove any impurities. After slicing the eggplants, generously sprinkle them with salt and arrange them in a slanted dish so that the bitter juice can drain out. Let them sit for about 30 minutes, during which the salt will extract the liquid from them. During this time, you can prepare the tomato sauce. Choose fresh, ripe tomatoes that you can cut into small cubes. Place them in a pot, add a pinch of salt, a few fresh basil leaves, and drizzle with a splash of olive oil. Simmer the mixture on low heat for 15-20 minutes, stirring occasionally, until the tomatoes become a homogeneous paste. At the end, add the olive oil to keep the flavors intact. Meanwhile, preheat the oven to 200 degrees Celsius. After the eggplants have drained, rinse them under cold water to remove the excess salt and dry them with a kitchen towel. You can choose to bake them in a non-stick tray or on a grill stone, without oil, to maintain a healthier taste. Bake the eggplants for 20-25 minutes, or until they become soft and slightly browned. Once the eggplants are ready, you can start assembling the dish. In a baking dish, place a layer of baked eggplants, followed by some of the tomato sauce. Sprinkle grated Parmesan cheese on top, a few basil leaves, and pieces of mozzarella. Repeat this process, adding layers of eggplants, sauce, and cheeses until you finish the ingredients, making sure to end with a generous layer of mozzarella and Parmesan. Finally, sprinkle a handful of freshly chopped parsley on top of the dish for added flavor and color. Place the dish in the preheated oven and bake for 30-35 minutes, or until the cheese on top becomes golden and bubbly. Once ready, let the dish sit for a few minutes before slicing. Serve it warm, alongside a fresh salad or toasted bread. Enjoy your meal!
Ingredients
- 2 large eggplants
- 200g mozzarella
- 100g grated parmesan
- basil
- olive oil
- salt
- a bit of parsley
- tomatoes or tomato juice
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
