Eggplants with parmesan

Eggplant with Parmesan and Marinara Sauce - A Veggie Delight for Authentic Taste Lovers

If you are looking for a delicious, healthy, and easy-to-make recipe, eggplant with parmesan and marinara sauce is the perfect choice. This recipe will not only delight your taste buds but also bring a touch of creativity to your kitchen. Eggplants, versatile and nutrient-rich vegetables, are often underestimated. So let’s give them the respect they deserve! I invite you to step into the world of delicious flavors and textures, where eggplants become the stars.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Necessary ingredients:

For the eggplant:
- 2 large eggplants (choose firm ones with smooth skin)
- 2 eggs (medium size, fresh)
- 100 g breadcrumbs (you can also use whole wheat breadcrumbs for a healthier option)
- 50 g grated parmesan (a key ingredient for an intense flavor)
- Salt, to taste
- 150 g mozzarella (fresh or grated, for perfect melting)

For the marinara sauce:
- 3 tablespoons extra virgin olive oil (or sunflower oil, if you prefer)
- 1 clove of garlic (crushed or finely chopped)
- A pinch of salt
- Pepper, to taste
- A pinch of dried oregano (or fresh, if you have it on hand)
- A few leaves of fresh parsley (for decoration)
- 500 ml tomato sauce (can be thick or pureed for better consistency)
- 1/2 cup white wine (optional, but it will add extra flavor)

Recipe history:

Eggplants have a long history in world cuisine, having been cultivated for thousands of years. Although their origins are in Asia, as they spread around the world, they were adopted in various ways. In this recipe, the eggplants are prepared in a way that highlights their soft texture and fine taste, cooked with a rich tomato sauce. This combination is not only tasty but also an excellent option for vegetarians or those looking to reduce meat consumption.

Preparing the eggplant:

1. Preparing the eggplant: Start by washing the eggplants. Peel them and cut them into slices about 1 cm thick. This step is important as uniform thickness will ensure even baking. After slicing the eggplants, sprinkle them with salt and let them sit for 20 minutes. This process will help remove the eggplant's natural bitterness.

2. Washing and drying: After 20 minutes, rinse the eggplant slices under cold water to remove the salt and bitterness. Then dry them with a paper towel, ensuring they are well absorbed of water. These details should not be overlooked, as excess moisture can affect the final texture.

3. Preparing for baking: In a bowl, beat the two eggs with a pinch of salt. In another bowl, mix the breadcrumbs with the grated parmesan. This mixture will add a delicious crust to your eggplant.

4. Dipping in egg and breadcrumbs: Take each slice of eggplant, first dip it into the beaten eggs, and then coat it with the breadcrumb and parmesan mixture. Make sure each slice is well covered. This crispy layer will contrast perfectly with the soft texture of the eggplant.

5. Baking: Place the eggplant slices on a baking tray lined with parchment paper. Bake them in a preheated oven at 200°C for about 30 minutes, or until they become golden and crispy. It’s important to check them occasionally to avoid burning.

Preparing the marinara sauce:

1. Sautéing the garlic: In a medium saucepan, add the 3 tablespoons of olive oil and the crushed garlic clove. Sauté the garlic over low heat, being careful not to burn it, so as not to alter its flavor. The oil will absorb the garlic's aroma, providing a perfect background for your sauce.

2. Adding the tomato sauce: After the garlic has released its aroma, pour in the tomato sauce. Add salt, pepper, and oregano to taste. Let the sauce simmer over low heat for 5 minutes, so the flavors can combine.

3. Finishing: Finally, add the white wine (if you choose to use it) and let the sauce simmer for another 5 minutes. At the end, add the chopped parsley for an extra freshness.

Assembling the dish:

1. Serving: On a plate, place a few rounds of baked eggplant. Add a few tablespoons of warm marinara sauce and sprinkle grated mozzarella on top. If you prefer, you can put the plate in the oven for a few minutes at 180°C to melt the mozzarella.

2. Microwave alternative: If you don’t have an oven, you can use the microwave to melt the mozzarella. Heat the plate for 1-2 minutes until the cheese melts and becomes appetizing.

3. Decoration: Garnish with fresh parsley leaves and serve warm, alongside a piece of meat, either chicken or beef, if you wish to enrich the meal.

Useful tips:

- Possible variations: If you want to experiment, you can add black olives or capers to the marinara sauce for a Mediterranean touch. You can also use feta cheese instead of mozzarella for a different and saltier taste.

- Calories and nutritional benefits: A serving of baked eggplant with parmesan contains about 250 calories, making it a healthy and filling choice. Eggplants are rich in fiber, aiding digestion and being low in calories, which makes them ideal for a balanced diet.

- Frequently asked questions:
- Can I use other vegetables? Of course! This recipe can also be adapted with zucchini or bell peppers.
- How can I store baked eggplants? You can store the eggplants in an airtight container in the refrigerator for 2-3 days.
- Can they be frozen? Yes, it is possible to freeze baked eggplants, but the texture may change after thawing.

This recipe for eggplant with parmesan and marinara sauce is not only a delicious dish but also an excellent way to introduce more vegetables into your diet. Whether you choose to serve them as an appetizer or as a main course, I am sure you will be delighted with the final result! Enjoy your meal!