Recipe for German - style Parmesan - baked Eggplant
Ingredients
- 1 eggplant
- 3 - 4 teaspoons of tomato paste
- 200g canned tomatoes
- 2 teaspoons of olive oil
- 1 clove of garlic
- An appropriate amount of Parmesan cheese
- An appropriate amount of salt and pepper
- An appropriate amount of chopped parsley or basil
Cut one eggplant into round slices. Sprinkle a little salt on each slice and let them marinate.
Let the eggplant slices marinate for 25 minutes until water appears on their surfaces. Then, use kitchen paper towels to blot off the excess water.
Add a little olive oil to the pan. Put the eggplant slices in and fry them over medium heat until both sides turn golden brown.
Take (the fried eggplant slices) out and place them on a baking tray.
Now it's time to cook the sauce. Pour some olive oil into the pan. Sauté the garlic until it becomes fragrant.
Add tomato paste.
Add canned tomatoes. Fresh tomatoes would be even better.
Add salt and pepper, then simmer for 5 minutes.
Spread the sauce over the eggplant slices.
Basically, spread the sauce until each eggplant slice is about nine - tenths full.
Grate the Parmesan cheese. Preheat the oven to 180 degrees Celsius.
Evenly sprinkle the Parmesan cheese over the eggplant. Then, put the baking tray into the pre - heated oven and bake for 15 minutes.
Take the baking tray out of the oven.
Sprinkle on your favorite herbs. You can choose parsley or basil, with basil being the best option.
Plate the dish, and it's ready to serve.
