Eggplant Lasagna or Eggplant Parmesas to

Eggplant Lasagna or Eggplant Parmesan to

ingredients:

6 medium eggplants , cut into thin slices
1 handful of salt

filling:

250 grs . sliced ​​mozzarella
250 grs . of sliced ​​ham
100 grs . provolone or Parmesan grated in the large drain

sauce:

½ liter of homemade tomato sauce or
1 can of processed sauce diluted with 3 cans of water
2 tablespoons oil
2 tablespoons sugar
2 bouillon tablet
2 tablespoons chopped majericão (optional )
1 large onion , grated
1 bay leaf

How to Prepare the sauce :

In a medium saucepan fry the onion in oil , add the other ingredients , bring to heat until a consistent , not very thick sauce.
Do the same procedure with the industrialized sauce, leave the fire until reduced by half .

For coating :

1 bowl of flour
1 plate of breadcrumbs
4 beaten eggs
1 cup of tea oil for frying


How to Prepare the Eggplant :

Cut the eggplant into slices at length, let soak for 10 ' minutes , drain dry.

Skip the slices of eggplant in flour , then in beaten egg and finally in breadcrumbs .
Fry in hot oil until golden brown.

Once fried fat dry with paper towels. Reserve .

Mode Assemble the lasagna eggplant :

Put a little sauce in the bottom of a baking dish
Write layered eggplant, sauce and stuffing, to finish
The last layer is sauce with grated cheese.
Bring to 180 ° C preheated oven until browning .






Option II :

Eggplant Parmesan

ingredients:

4 large eggplants thinly
2 tablespoons of salt

filling:

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

Note :

Fashion parmesan cheese was made ​​with the City of Parma (Italy ) , Parma cheese .
Here in Brazil the cheese was replaced by musarela to cheapen the dish .

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 a blender , then pass the eggplants , allow to drain , fry in hot oil .
Dry with paper towel
             

Tomato sauce

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


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.

Then take the salt with a paper towel and squeeze the pieces , so they are well dried .
Spending in flour and then in beaten eggs
Fry in hot oil , remove any excess fat with a paper towel

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

Method of Mounting the baking dish :

A rectangular 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 the cheese is completely melted
Serve with white rice and green salad