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Parmesan – Eggplant

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Parmesan – Eggplant

The perfect parmesan – eggplant recipe with a picture and simple step-by-step instructions.

  • 2 Eggplant
  • Salt pepper
  • 4 Vine tomatoes
  • 1 Onion
  • 2 Branches Basil
  • 1 tbsp Balsamic vinegar
  • 150 g Coarsely grated Parmesan cheese
  1. Cut the eggplant into approx. 0.5 cm thick slices and place on a baking sheet.
  2. Lightly salt each slice.
  3. Let it rest for 15 minutes until small water droplets have formed on the surface. The salt removes water and thus bitter substances.
  4. Clean the vine tomatoes and onions and cut into cubes.
  5. Wash, pluck and chop the basil.
  6. Mix the onions, basil and balsamic vinegar with the vine tomatoes.
  7. Dab the aubergine slices with a little kitchen paper, place a good tablespoon of the vine tomatoes on the aubergine slices and top with coarsely grated Parmesan.
  8. 15 – 20 minutes bake until the Parmesan is golden brown.
  9. Garnish with basil if you like.
Dinner
European
parmesan – eggplant

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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