Eggplant with cheese and tomatoes in a frying pan
Origin of the recipe
Brought to Europe from Asia, eggplants were initially grown as a purely ornamental plant; their excellent nutritional qualities were not immediately appreciated. Now they are eaten everywhere and in a wide variety of forms. Eggplants are called the "fruit of longevity" because they contain potassium salts, which are beneficial for the cardiovascular system. Their unique flavor has become a favorite among many gourmets. Try this simple and filling eggplant dish with tomatoes and cheese.
What do you need for cooking?
Ingredients
-
Garlic
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Olive oil
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Eggplants
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Tomato puree
-
Mozzarella
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Salt, pepper, sugar
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Parsley
Kitchen utensils
- Knife
- Board
- Lid
- Plate
- Pan
- shoulder blade
- Colander
Step-by-step recipe
Step 1:
Trim the ends of the eggplants and cut them into slices.
Step 2:
Place the slices in a colander, sprinkle with salt, place a plate with a small weight on top and let the released liquid drain.
Step 3:
Rinse the eggplants in clean water and dry with paper towels.
Step 4:
Pour olive oil into a large frying pan and fry the eggplants on both sides in two batches.
Step 5:
Lightly fry the sliced garlic and add 500 grams of pureed tomatoes. Simmer for a few minutes, then add pepper, salt, and a pinch of sugar.
Step 6:
Layer the eggplants in the pan, coating each layer with tomato puree. Cover and simmer for 15 minutes over low heat.
Step 7:
Add 150g of mozzarella cheese, scattering it in pieces over the entire surface. Simmer for another 5 minutes, covered.
Step 8:
Sprinkle with parsley, arrange on plates and serve.
Cooking tips
Before cooking, it's best to sprinkle eggplants with salt and let the bitter juice drain off—this will make them much more tender and enjoyable to taste.
If you want to use less oil, use a non-stick frying pan.
Instead of parsley, you can use any fresh herbs you like.
