Melanzana Alla Parmigiana - Eggplant Parmigin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Eggplants, peeled and slice d
4 tbsp: Flour,
2 tsp: Salt,
1 tsp: Pepper, freshly ground
1 pinch: Oregano,
4: Eggs, beaten
4 ounce: Olive oil,
1 cup: Tomatoes sauce, see recipe
1 cup: Bechamel sauce, see recipe
1/2 cup: Parmesan cheese, freshly gr ated
4 ounce: Mozzarella cheese,
1 Jars: Artichoke hearts, drain 10 oz. jar)
Directions:
Fat grams per serving: Approx. Cook Time:
:50 Preheat oven to 350 F/175 C. Slice the eggplants crossways into
1/2 inch/1 cm slices. Mix the flour with the salt, pepper and
oregano and dredge the eggplant slices. Then dip the slices in the
beaten egg until well coated. Heat the oil in a large fry pan and
cook the eggplant for one minute on each side over medium heat.
Remove and drain. Pour a little of the tomato sauce on the bottom of
a casserole dish, and cover with a layer of the eggplant slices.
Grate half of the Mozzarella cheese, and mix together with the
Parmesan cheese, Bechamel sauce, and the remaining tomato sauce. Pour
a little of this mixture over the eggplant slices to cover, then add
another layer of eggplant slices. Continue this until all the
eggplant and sauce is used up. Slice the artichoke heats in half and
place on top of the eggplant. Slice the remaining Mozzarella cheese
and top off the dish. Bake in the oven for 40 minutes or until the
top is bubbling. Turn off the heat and let the dish sit in the oven
for 5 minutes more. Remove, cut into large squares and serve. Serves
4. Source: Italian Gourmet Cooking
Source from luhu.jp
:50 Preheat oven to 350 F/175 C. Slice the eggplants crossways into
1/2 inch/1 cm slices. Mix the flour with the salt, pepper and
oregano and dredge the eggplant slices. Then dip the slices in the
beaten egg until well coated. Heat the oil in a large fry pan and
cook the eggplant for one minute on each side over medium heat.
Remove and drain. Pour a little of the tomato sauce on the bottom of
a casserole dish, and cover with a layer of the eggplant slices.
Grate half of the Mozzarella cheese, and mix together with the
Parmesan cheese, Bechamel sauce, and the remaining tomato sauce. Pour
a little of this mixture over the eggplant slices to cover, then add
another layer of eggplant slices. Continue this until all the
eggplant and sauce is used up. Slice the artichoke heats in half and
place on top of the eggplant. Slice the remaining Mozzarella cheese
and top off the dish. Bake in the oven for 40 minutes or until the
top is bubbling. Turn off the heat and let the dish sit in the oven
for 5 minutes more. Remove, cut into large squares and serve. Serves
4. Source: Italian Gourmet Cooking
Source from luhu.jp