Hello greedy friends
I propose an eggplant recipe that I love, it's the eggplant with Parmesan
It's a very healthy and greedy recipe, finally if you ignore Parmesan of course hi hi!
If you don't have Parmesan you hand, take grana padano or pecorino
Preparation: 35 minutes
Cooking: 2 H
- 3 eggplants
- Olive oil
- 1 kg tomatoes
- 5 garlic cloves, peeled
- 7 sprigs thyme
- Salt flower
- 1 c. sugar s
- 100g Parmesan cheese
- 1 ball of mozzarella
- 40g breadcrumbs (fac)
Preheat the oven to 180oC (th.6). Wash the eggplants, remove the ends, then cut them into 1 cm slices in length
Spread them on the baking sheet lined with baking paper, then drizzle with olive oil and salt.
Bake for 30 minutes. Halfway through cooking, turn the slices that are sufficiently toasted.
Store the tomatoes tightly, in a single layer, in an ovenproof dish.
Slide the thyme and garlic cloves between the tomatoes. Salt, sprinkle with sugar and drizzle with olive oil.
Bake for an hour. Allow the tomatoes to cool in the oven off to finish confiting them.
Using a fork, coarsely crush cooked tomatoes and candied garlic cloves directly into the dish.
Remove the skin from the tomatoes and garlic cloves.
Spread the tomato in the bottom of the dish, then add a layer of eggplant.
Sprinkle with Parmesan cheese and start again until the ingredients run out.
Finally, divide the mozzarella cut into pieces on top of the dish, sprinkle with the thyme peeled. Sprinkle with Parmesan if you like. Bake for 20 to 30 minutes.