Eggplant Parmesan
Description
The recipe won't take much time. Eggplants Parmesan are prepared as follows. Lightly fry the eggplants, prepare the vegetables—simmer them with spices and herbs. Then fill the eggplants with the vegetables and bake in the oven. Serve hot.
Instructions
- 1
Step 1
1. Wash the eggplants, cut off the stems, and peel off part of the skin to make the eggplants striped. Place the prepared eggplants in a pot, cover with water, and add salt. Wash and clean the other ingredients—mushrooms, bell pepper, basil, and garlic. Slice the mushrooms, dice the bell pepper, and mince or press the garlic.
- 2
Step 2
2. Dry the eggplants and fry them on medium heat in oil for 10 minutes on all sides. Then place them on a layer of paper towels to remove excess oil.
- 3
Step 3
3. If necessary, replace the paper towels under the eggplants.
- 4
Step 4
4. Heat oil in a skillet over medium heat and sauté the mushrooms. When the liquid has evaporated, add a bit more oil, garlic, chopped bell pepper, and pine nuts. Cook, stirring occasionally, until the vegetables turn golden brown.
- 5
Step 5
5. Salt the vegetables and add sugar. Cover with a lid and cook until the vegetables become soft and juicy. Then add basil and simmer for a few more minutes.
- 6
Step 6
6. Cut the eggplants in half lengthwise. Make "pockets" and stuff them with vegetables.
- 7
Step 7
7. Place on a baking sheet, add half a cup of boiled water. Bake in a preheated oven at 170 degrees for half an hour. Eggplants Parmigiana are ready!