Delicious appetizer from Italian grandmothers. Eggplant Parmigiano is a dish of Italian cuisine. The recipe is based on eggplant, tomatoes, various cheeses, garlic and basil, the rest may vary from region and hostess. Slicing eggplant and the serving itself is different. So I want to share my delicious and quick recipe. #games #snack #dinner #eggplant
Ingredients: eggplant, tomato, red onion, garlic, mozzarella or any cheese that melts well (100-150 grams), salt and pepper, frying oil, basil leaf for serving
Cooking method:
Cut the eggplant in half and send it to the oven on the convector mode for 25-30 minutes, heated to 180’C.
Then finely chop the onion and tomato. Take the eggplant out of the oven and carefully remove the middle, I do this with a large spoon and a small knife. The inside of the eggplant is also a mode.
In a well-heated frying pan, heat the oil and fry the onion, tomato and eggplant very quickly. Then salt and pepper the mixture to taste (I have about a generous pinch of salt). Squeeze, rub or chop the garlic finely with a knife into this mixture. Stuff our eggplants with this mixture.
Cheese mode or three and spread on eggplant. We send it to the oven preheated to 180C for about 7-10 minutes. Depends on the oven and cheese you are using. Garnish with fresh basil before serving. Bon Appetit!