Eggplant Parmesan

Eggplant Parmesan

ingredients:

4 large eggplants finely chopped
2 spoons ( soup) of salt to take the bitter eggplants .

filling:

300 grs . grated mozzarella in the large drain
200 grs . ham cut into thin slices

Other Ingredients:

3-4 beaten eggs
1 deep dish of wheat flour
1 cup oil for frying

Tomato sauce

1 liter of homemade tomato sauce
2 grated onions
2 spoons ( soup) of oil
1 spoon (soup ) of oregano
1 teaspoon ( tsp) salt
1 teaspoon ( tsp) grated ginger
1 pinch of grated nutmeg (optional )

How to Prepare :

Remove the rind from the top and underneath the eggplants , leaving the edges peel , cut into thin slices
Salt with a teaspoon of salt , then add the pieces , one above the other, as if he had cut

Allow to the sink sorando , that is, without water, to remove the bitter for fifteen minutes or

Place the eggplant slices in a bowl with salt and cover with water , leave for 15 ' minutes .
Drain well and squeeze all the water , dry with paper towel .

Spending in flour and then in beaten egg , then in breadcrumbs ,

Fry in hot oil , remove any excess fat with a paper towel . Book .

How to Prepare the sauce :

Fry two onions with two tablespoons of oil , add the tomato sauce , and a glass of water, and boil until thickened , add oregano, nutmeg, and ginger , and salt .

The sauce should not be too thick , which dries in the oven

To Assemble the Eggplant :

In refractory put the first layer a little sauce
The second layer is breaded eggplant
The third layer is a sauce
The fourth layer is sliced ​​ham
The fifth layer is grated mozzarella
The sixth layer is sauce
Merge the layers until finished
The last layer is sauce and grated mozzarella on top

Bring to medium preheated oven 180 º C for twenty minutes, or until cheese is fully melted.

Serve with white rice and a salad of lettuce , arugula , watercress and other

 
 II - Option For coating :
           
mass:

1 egg
1 cup of milk
1 cup all-purpose flour
1 pinch of salt
1 pinch of baking powder

Blend all ingredients in blender , is a thick mass , passing the eggplants , allow to drain , fry in hot oil .
Remove excess fat with paper towel .
Assemble the dish to do the same procedure as before.
             
Note :
If you want you can spend the eggplants only on wheat flour , b \ stick out the excess .