Lasagna Eggplant III Sauces Eggplant parmigiana - Rectified

Lasagna Eggplant III Sauces
Eggplant parmigiana - Rectified

ingredients:
6 eggplants medium, thinly sliced
1 handful of salt
Filling:
250 g. mozzarella sliced
250 g. sliced ​​ham
100 g. provolone and parmesan grated in the large drain
Sauce:
½ liter of homemade tomato sauce or
1 industrialized sauce can diluted with 3 cans of water
2 tablespoons (soup) of oil
2 tablespoons (soup) of sugar
2 bouillon tablets (optional)
1 tablespoon (soup) of chopped basil or dried oregano
1 onion finely chopped or grated large
1 bay leaf, then remove the plate ready
Mode Prepare the sauce:
In a medium saucepan fry the onion in oil, add the other ingredients, bring to heat until a consistent sauce, not too thick.
Do the same procedure with the industrialized sauce, leave the fire until reduced by half.
I-Option):
For breading:
1 wheat flour dish
1 breadcrumbs dish
4 beaten eggs
1 cup of tea oil for frying
Prepare Eggplant mode:
Cut the eggplants into slices at length with the peel, soak for 10 'minutes, drain dry. (optional).
Skip the slices of eggplant in flour, then in beaten egg and finally in breadcrumbs.
Fry in hot oil until golden brown.
Once dry fried fat with paper towels. To reserve.
II - Option:
Broil the eggplant slices on both sides of a plate or in a pan or on the device.

III - Option:
For breading:
Pasta:
1 egg
1 glass of milk
1 cup flour
1 pinch of salt
1 pinch of baking powder
Beat all ingredients in a blender, then pass the eggplants, let drain, fry in hot oil.
Dry with paper towels,

Mode Mount the eggplant lasagne:
Place a large portion of sauce on the bottom of a roasting pan to prevent burning.
Make eggplant layers, gravy and stuffing, to finish
The last layer is a sauce with grated cheese.
Bring to a preheated oven 180 ° C until gratin.
Option II:
Eggplant parmigiana
ingredients:
4 very thin large eggplants
2 tablespoons of salt
Filling:
300 grams. grated musarela the thick drain
200 g. ham cut into thin slices
Notice:
The fashion was parmigiana cheese made with the City of Parma (Italy), Parma cheese.
Here in Brazil was replaced by cheese musarela to cheapen the dish.
For breading:
Pasta:
1 egg
1 glass of milk
1 cup flour
1 pinch of salt
1 pinch of baking powder
Beat all ingredients in a blender, then pass the eggplants, let drain, fry in hot oil.
Dry with paper towel
Tomato Sauce
1 liter of homemade tomato sauce
2 onions, grated or finely chopped
2 tablespoons (soup) of oil
1 tablespoon oregano
1 teaspoon (tsp) salt
1 teaspoon (tsp) grated ginger
1 pinch of grated nutmeg
Way of preparing:
Remove the rind from the top and under the eggplants, leaving the shells the edges, cut into thin slices
Salgar with a tablespoon of salt, then add the pieces, one above the other, as if he had not cut
Leave on a board sorando, that is, without water to remove the bitter, for fifteen minutes. (optional).
Then take the salt with a paper towel and carefully squeeze the pieces, so they are very dry.
Skip the slices of aubergines in mass to tarnish, drain well before frying.
Fry in hot oil, remove the fat excess with a paper towel
Mode Prepare the sauce:
Fry two onions with two tablespoons of oil, add the tomato sauce, and a glass of water, boil well until thick, add oregano, nutmeg, and ginger and salt
The sauce should not be too thick, which dries in the oven.
Mode Mount the Baking Sheet:
A rectangular refractory put the first generous layer of sauce.
The second layer is pasty eggplant
The third layer is a sauce
The fourth layer is sliced ​​ham
The fifth layer is grated mozzarella
The sixth layer is a sauce
Merge the layers to finish
The last layer is sauce and grated mozzarella over
Bring to a preheated moderate oven 180 ° C for twenty minutes or until the cheese is completely melted
Serve with white rice and green salad (leaves). or lettuce, grated raw carrots and cherry tomatoes.