The baked eggplants under tomatoes and parmesan
Ingredients:
eggplants of 3 kg
tinned tomatoes / san-marts... 1.2 kg
mozzarella of 250 g
flour 1 glass
olive oil
grated parmesan 1 glass
garlic 3 cloves
Preparation:
Very much I love eggplants for their delicate, creamy flavor. And cheese - the mozzarella and parmesan - emphasize soft creamy consistency and delicate flavor even more. Summer dish - nonfat and vegetable!
Cut eggplants thin plates or circles. Salt each layer and lay out in bowl. Cover with plate with load on half an hour. So we will get rid of bitterness and excess juice.
Now we do sauce. On olive oil slightly fry the garlic cut with thin slices. Then add juice of tomatoes and tomatoes. Salt.
Cook on small fire until mix decreases twice.
And meanwhile dip slices of eggplants in flour, sprinkle them olive oil and lay out on baking tray. To bake for 15 minutes from each party till golden-brown color. Temperature of oven has to be about 200-220 degrees. Now in ceramic ware lay out layers: tomato sauce, eggplants, tomato sauce, mozzarella. And again sauce, eggplants, mozzarella. Look that sauce covered completely eggplants.
To strew from above with parmesan. To bake at temperature of 180 degrees within 20 minutes. If after that in bowl there was a lot of liquid, carefully merge it and bake some more minutes.
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