(1 hr)
Ingredients
Eggplant (1)
Tomatoes (3)
basil
breadcrumbs
eggs (1-2)
vegetable oil
grated cheese
leftover sauce*
salt
pepper
garlic powder
Heat up leftover sauce*
Preheat oven to 350 degrees.
Chop tomatoes. Season with salt, pepper, and garlic powder and put to the side.
Finely chop basil.
Peel outside of eggplant off.
Slice eggplant into 1 cm thick circles.
Beat an egg in a mixing bowl.
Pour a healthy amount of breadcrumbs onto dish.
Take each eggplant circle and dip it in the egg batter, then cover it in the breadcrumbs, then put them on a separate dish on the side. Repeat this process until all eggplant circles have been battered.
In a pan, add a healthy amount of vegetable oil (the whole pan should have a layer of oil on it) and turn heat on high. When you think the oil is hot enough (test it buy sprinkling some breadcrumbs in the pan, if they bubble the oil is ready!), start frying the battered eggplant. Turn heat to medium-high, add each piece of eggplant into the pan and turn over when one side is golden brown. Repeat the process until all eggplant has been lightly fried. Put the fried pieces of eggplant on a piece of paper towel to let excess oil drip off.
Top fried eggplant with a thin layer of sauce, then add the chopped tomatoes. Sprinkle with grated cheese.
In a baking pan, add the topped eggplants flat in the pan and put in the oven for 6-8 minutes.
Top with basil, serve on a plate and enjoy!
*If you don't have leftover homemade sauce, make a quick one. I try to use leftover sauce because it tastes better I think, but quick sauce is fine!
QUICK SAUCE: Add oil into a small pot and turn on medium-high heat. Add chopped garlic and season with salt, pepper, and oregano. Add can of crushed tomatoes. Stir for one minute, season again with salt, pepper, and oregano. Cook for 2-3 minutes on medium heat. Turn heat down to a simmer.
Kommentare