Рецепт Asian Eggplant Parmesan
· October 2, 2015
My garden produced a bumper crop of these delicious little Asian eggplants this year.
For the past month I’ve been grilling them and using them in stir fries. I’ve discovered that they are much more tasty than the traditional purple eggplants, which had me wondering how they would taste as Eggplant Parmesan, healthy eggplant Parmesan that is. I didn’t bread them and fry them. I roasted them in the oven until the flesh became creamy and the skins just a tiny bit crisp on the edges.
I cut them in half and brushed them with a mixture of garlic and olive oil.
I roasted them in the oven until the flesh turned soft.
Then I topped them with sauce added a little bit of mozzarella cheese and popped them back into the oven for a few minutes and voila! Quick, easy healthy and delicious eggplant Parmesan.
Asian Eggplant Parmesan
Ingredients
- For the Eggplant
- 1 clove garlic
- 1 tablespoon olive oil
- 4 Asian eggplants
- For the Sauce:
- 1 tablespoon olive oil
- 3 cloves chopped garlic
- 2 cups chopped tomatoes
- 2 tablespoons red wine
- 1/4 cup fresh basil, chopped
- 1/4 to 1/2 cup mozzarella cheese
Instructions
Make the sauce:
add 1 garlic and one tablespoon oil to pan and cook until garlic becomes soft
add the red wine and stir
add the tomatoes and stir reduce heat to low and simmer uncovered stirring occasionally for 30 minutes or more.
Stir in the basil and simmer for 10 minutes more
For the eggplant:
Line sheet pan with parchment paper
Slice each eggplant in half horizontally
Mix the garlic and olive oil together and brush on each half of eggplant
Place eggplant halves on sheet pan flesh side up and roast at 400 for approximately 20 minutes until flesh becomes soft
remove eggplant from oven and top with sauce
sprinkle with cheese and return to oven and bake for 5 to 8 minutes more until cheese melts.
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http://simpleandsavory.com/asian-eggplant-parmesan/
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