Eggplant with Parmesan
Description
Perfect for the table and for drinks. This simple eggplant with Parmesan recipe, with a hint of Italian flavor, will help you make a great appetizer that will nicely complement a festive spread. Here is the recipe: 1. Wash the eggplants, pat dry, and slice into even rounds about 1 cm thick. Sprinkle with salt and let sit for 10–15 minutes. 2. Peel the onion and garlic and chop in a blender or on a grater. Sauté the mixture in a little olive oil until golden. 3. Peel the tomatoes and also purée in a blender. Add basil and transfer to a skillet. 4. Season everything with white wine, salt lightly, add a pinch of sugar, and simmer over low heat for 10–15 minutes. 5. Rinse the eggplants under running water, pat dry, and add to a skillet with heated olive oil. Pan-fry on both sides until appetizingly browned. 6. Slice the mozzarella and add a little basil. 7. Place the fried eggplants in an ovenproof dish (about one third), pour over the tomato sauce, top with a layer of mozzarella and a little Parmesan. Repeat the layers two more times. Bake in a preheated oven for 15–20 minutes. Done! Homemade eggplant with Parmesan can be served as a standalone appetizer or as a side with meat. Serve the appetizer at the table.