Eggplant Parmesan
Main Dishes • Italian
Description
Eggplant Parmesan
Ingredients
- Eggplant 1 piece
- Vegetable Oil 10 fl oz
- Wheat Flour 5 oz
- Chicken Egg 1 piece
- Water 5 fl oz
- Salt 1 teaspoon
- Ground Black Pepper a pinch
- Tomato Sauce 5 oz
- Onion ½ piece
- Parmesan Cheese 5 oz
Step-by-Step Guide
Step 1
Finely chop the onion, place it in a pot, add the tomato sauce, and sprinkle in ½ teaspoon of salt and pepper.
Step 2
Bring everything to a boil over medium heat and simmer for another 5 minutes, stirring occasionally.
Step 3
Without peeling, slice the eggplant into thin pieces (½ cm thick).
Step 4
Prepare the batter: mix the egg, water, and ½ teaspoon of salt. Gradually add the flour – you may need more; the batter should be like liquid sour cream.
Step 5
Dip the eggplant slices in the batter and fry them in a large amount of vegetable oil over medium heat, then place them on a paper towel.
Step 6
Preheat the oven to the maximum temperature.
Step 7
Grate the Parmesan cheese using a medium grater.
Step 8
In a dish pre-greased with vegetable oil, layer the ingredients: a layer of eggplant (as close together as possible), tomato sauce, grated cheese – repeat several times. For convenience, you can visually divide the ingredients into 3-4 parts (depending on the size of the dish; in this case, a 20x20 cm dish is optimal), and pour sauce over the last layer so that it completely fills the dish.
Step 9
Bake in the oven at medium heat for 10-15 minutes. Since all the ingredients are already cooked, you just need to wait for the cheese to melt – this will be noticeable by the golden crust on top.
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