Рецепт Eggplant Parmigiana (Au Gratin)
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Ингредиенты
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Инструкции
- Stem flat-leaf parsley and chop finely
- Coarsely chop sweet basil leaves
- Peel garlic and chop finely
- Grate Parmesan cheese
- Cut mozzarella in 2-3 mm thick slices and drain
- Peel tomatoes after plunging 2 min in boiling water, remove from water, peel and seed.
- Heat stream of extra virgin olive oil in pan over moderate heat
- Add in minced garlic and minced flat-leaf parsley.
- Fry 3 min without letting garlic brown, stirring constantly
- Add in peeled tomatoes
- Sprinkle with sugar
- Salt and pepper
- Cook one hour over low heat. The texture of the sauce must be thick so don't hesitate to cook it more or possibly dilute it with a little chicken stock if texture is too thick.
- Crush tomatoes and add in minced sweet basil leaves
- Thinly slice eggplant lengthwise into 4-5 mm slices. I recommend you use a mandoline.
- Pour flour into a soup plate
- Flour each slice of eggplant by laying slices on each side in soup plate. Rub each slice to remove excess flour.
- Heat 7 tbsp (10 cl) extra virgin olive oil in deep frying pan over high heat. Be careful not to let extra virgin olive oil smoke.
- Fry all eggplant slices in extra virgin olive oil 2-3 min on each side till eggplant is nicely browned
- Drain each slice on absorbent paper.
- Cover sides of au gratin dish with extra virgin olive oil and maybe rub with garlic clove cut in half.
- Place layer of fried eggplant in dish.
- Sprinkle with thin layer of grated Parmesan cheese
- Add in a layer of mozzarella slices
- Cover with tomato sauce
- Repeat operation till dish is full, topping it off with a layer of mozzarella.
- Cook in oven pre-heated to 400 ºF (200 °C) for about 30 minutes.
- Serve quite hot