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Categories:
eggplants breadcrumbs flour egg salt garlic red onion tomato puree oregano olive oil salt pepper Mozzarella cheese Parmesan cheese oregano olive oil olive oil
Viewed: 28 - Published at: a year agoIngredients
- 3 medium eggplants
- 1 cup breadcrumbs
- 1 cup flour
- 1 egg
- 1/2 teaspoon salt
- 1 garlic clove
- 1 small red onion
- 2 cups tomato puree
- 1 teaspoon oregano leaves
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon oregano leaves (to garnish)
- 1 teaspoon olive oil, for drizzling on top
- olive oil (for frying)
Method
- Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
- In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
- add 2 cups tomato puree and 1 tsp oregano leaves.
- add salt and pepper to taste, stir, reduce heat and let simmer,.
- rinse eggplant and pat dry.
- dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
- add oil to skillet and fry eggplant till golden brown on each side.
- take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
- add sauce onto each round.
- add some shredded mozzarella to each one.
- add another eggplant round.
- add sauce and mozzarella to each one,.
- top each one generously with grated parmesan.
- garnish each with a few oregano leaves.
- drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.
