The English Kitchen: Skillet Aubergine Parmesan

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I love the types of meal in the skillet. . . a dish you
Can cook and cook everything in a frying pan. This eggplant (eggplant)
Parmesan is one of our favorites. This is a meatless dish. . . just
eggplant, cheese and a delicious sauce in it. It is also a bit
less calories, as there is no mixing and frying. The fact that there is no bread making it also gluten-free for those of you who are in this genre
of the thing.

You start by creating a delicious tomato sauce. . . to canned help
chopped tomatoes, garlic, herbs, etc. and while the kitchen is cooking,
you cut your eggplant, season it, sprinkle with olive oil and roast
in the oven until they begin to sag and turn
golden brown on the edges.

Roasted eggplant and tomato sauce are laminated in a deep frying pan,
with a lot of grated cheese then cooked in the oven until the
The whole dish is melted, oozingly, deliciously blended into something
quite irresistible. I served it with a spaghetti for myself, and the Toddster had it with potatoes. You can
horse to water. . . but you can not always make him drink. This
People are really delicious. I hope you will do it.

* Skillet Eggplant Parmesan *

For 4 years

This
is a delightful and easy version of the beloved pan. The
there is no frying, so it's a little healthier, or at least I like to think
c & # 39; is.

2 TBS of olive oil

3 cloves garlic, minced

1 C. Dried oregano tea

1 teaspoon dried thyme

1 C. Paprika tea on the floor

1 C. Parsle flakes tea

1/4 c. Nutmeg tea

1/2 c. Sage-ground tea

1/2 c. Tea of ​​salt

1 balsamic vinegar TBS

1 C. Sugar Tea

120 ml vegetables (1/2 cup)

2 (400 g) tomato cans chopped in tomato juice (2 cans 14 oz, not destroyed)

You will also need:

2 medium eggplant (also known as eggplant)

olive oil

180g of grated Parmesan cheese (1 cup)

130 g four-cheese mixture, grated (1 cup)

Heat the olive oil in a saucepan. Add garlic.
Sauté for several minutes until scented. Add all the herbs,
spices and salt. Cook another minute and stir the tomatoes,
stock, vinegar and sugar. Bring to a boil, then reduce to very low
simmer. Cover and simmer for 35 to 40 minutes.

Preheat
the oven to 190 * C / 375 * F / gas mark 5. Wipe the eggplant with moisture
the fabric and the trim finish both. Cut into 1/2 inch slices. Take one
Very large cooking tray (or two smaller ones) Coat the eggplant on
both sides with olive oil and season with salt and pepper. Place yourself in a
a single layer on the forage (s). Roast in heated oven for 30
minutes, returning them after fifteen minutes. Remove them from the oven
and increase the temperature of the oven to 200 ° C / 400 ° F / mark of gas 6.

Spoon
one third of the tomato sauce at the bottom of a medium size oven
skillet. Layer on half of the eggplant slices. Distributed with another
1/3 of the sauce and sprinkle 1/3 of the cheese. Top with another
One third of the sauce. Top with remaining eggplant slices, then
the rest of the sauce and cheese. Bake in preheated oven on
door for 35 to 40 minutes until the cheese is golden brown and
the sauce is sparkling.

If desired, serve with additional cheese and lots of crusty bread.

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