Рецепт Fried Eggplant with Ricotta & Chunky Tomato Sauce
- 1 eggplant, peeled and sliced thin
- Flour
- Italian seasoned read crumbs
- 2 eggs, beaten
- Olive oil, for frying
- 8 oz ricotta cheese
- Sauce:
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1 small onion, chopped
- 28oz canned diced tomatoes
- 1 tablespoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1-2 teaspoons crushed red pepper
In a medium sauce pan over medium heat, add 1 tbs. olive oil. After 30 seconds add the garlic and then onions. Sauté for 2-3 minutes or until the onions are soft. Add the tomatoes, Italian seasoning, salt, black pepper and red pepper. Stir to combine. Lower the heat to medium-low and simmer for at least 20 minutes while stirring.
Meanwhile, setup 3 shallow dishes. One with flour, one with egg and one with bread crumbs. Dredge the eggplant through the flour, then egg, then breadcrumbs and coat evenly. Heat olive oil in a large heavy skillet and then fry the eggplant for 2 minutes on each side or until golden brown. Drain on paper towels.
To serve, place 3 slices of eggplant on a plate, slightly overlapping. Spoon some ricotta on top of each piece, then top with a nice amount of sauce.
Enjoy!