Vinete cu parmezan/ Eggplant parmesan

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Mie imi plac vinetele foarte mult asa ca am vrut sa le gatesc intr-un mod diferit si m-am gandit ca ar fi bune cu parmezan si mozzarella. Am mancat eu o data un sandwich super delicios cu vinetele pregatite in acest fel si am vrut sa reproduc reteta. Din cate stiu eu, reteta este de origine italieneasca si este in mare voga si aici in Canada.

Bineinteles se pot consuma si alaturi de o bucatica de carne, de pui sau vita.

Ingrediente: pentru 4 portii

2 vinete mari

2 oua

pesmet

sare

parmezan

mozzarella

Sos marinara:

3 linguri ulei de masline/ floarea soarelui

1 catel usturoi

un praf de sare

piper

un praf oregano

cateva frunze patrunjel verde

500 ml suc de rosii mai gros (sau piure de rosii)

1/2 ceasca vin alb (optional)

Mod de preparare:

Este destul de simpla reteta si destul de dietetica. Eu nu am prajit deloc vinetele pentru ca au consistenta buretoasa si absorb foarte mult ulei. Bneinteles, daca va place mai mult cu ele prajite puteti sa le prajiti, eu le-am facut in felul urmator:

  • Curatam vinetele de coaja, le feliem (grosime de cca 1 cm) apoi le dam cu sare si le lasam cca 20 min. sa iasa amareala din ele.
  • Le spalam apoi, si le stergem cu un servet de hartie sa absoarba toata apa.
  • Ne pregatim doua castronele, unul cu oua batute(in care punem un praf de sare) si unul cu pesmet amestecat cu parmezan (2 linguri)
  • Dam vinetele prin ou apoi prin pesmetul amestecat cu parmezan apoi le coacem in tava tapetata cu hartie de copt pentru aprox. 30 de minute pana se rumenesc usor.

Sos marinara:

  • Intr-o craticioara punem 3 linguri de ulei de masline si un catel de usturoi zdrobit.  Lasam un pic usturoiul sa se prajeasca apoi turnam sucul de rosii, asezonam cu sare, piper si oregano dupa gust si lasam sa fiarba circa 5 minute. Adaugam apoi vinul si mai lasam sa fiarba inca 5 minute.
  • La final adaugam patrunjelul verde tocat marunt.
  • Pe o farfurie punem cateva rondele de vinete, cateva linguri de sos si radem mozzarella desupra. Incalzim la microunde sa se topeasca mozzarella si servim.

Daca nu va place microundele, puneti vinetele intr-un vas de yenna si turnati sosul peste ele si bagati-le in cuptor 10 minute impreuna cu mozzarella rasa.

Sunt super delicioase!

Pofta buna!

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Vinete cu parmezan/ Eggplant parmesan
 
Prep time
Cook time
Total time
 
I love eggplant very much so I wanted to cook it in a different way and I thought it would be good with Parmesan and mozzarella. I ate once a super delicious sandwich with eggplant prepared in this way and I wanted to replicate the recipe. As far as I know, the recipe is Italian and is in vogue also here in Canada. Of course you can consume it with a piece of meat, chicken or beef. The recipe is for 4 persons.
Author:
Serves: 4
Ingredients
  • 2 large eggplants
  • 2 eggs
  • breadcrumbs
  • salt
  • Parmesan
  • mozzarella
  • Marinara sauce:
  • 3 tablespoons olive oil / sunflower
  • 1 clove garlic
  • a pinch of salt
  • pepper
  • oregano
  • a few parsley leaves
  • 500 ml tomato puree
  • ½ cup white wine (optional)
Instructions
  1. It's pretty simple the recipe and quite dietetic. I didn't fry the eggplants because they absorb too much oil. Of course, if you love them fried, you can fry them, but I've done it like this:
  2. Peel the eggplants, slice them (about 1 cm thick) and then season with salt. Set them aside for about 20 min to remove the bitterness out of them.
  3. Then wash them, and wipe them with a paper towel to absorb all the water.
  4. Prepare two bowls, one with beaten eggs (with a pinch of salt) and one with breadcrumbs mixed with Parmesan (2 tablespoons)
  5. Dip sliced eggplant in beaten eggs, then in bread crumb mixture and coat thoroughly. Place prepared eggplant on prepared baking sheet.
  6. Bake at 350 degrees for 20-30 minutes or until golden brown.
  7. Marinara sauce:
  8. In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic. Fry it a little then pour tomato juice, season with salt, pepper and oregano to taste and let simmer about 5 minutes. Then add the wine and let it simmer for another 5 minutes.
  9. At the end add the chopped parsley.
  10. Top each eggplant piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese. Return to oven and bake for an additional 8-10 minutes or until cheese is melted.
  11. They are super delicious!
  12. Bon appetite!

 


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