John Myers
Baked Parmesan and Aubergine Slices
The perfect baked parmesan and aubergine slices recipe with a picture and simple step-by-step instructions.
- 1 Eggplant approx. 350 g
- Coarse sea salt from the mill
- 1 arc Parchment paper
- 2 Tomatoes approx. 100 g
- 1 Onion approx. 100 g
- 4 Sprigs of basil
- 1 tbsp Balsamic vinegar
- 100 g Freshly grated Parmesan
- Wash the aubergine, cut into approx. 5 mm thick slices (approx. 24 pieces) and place on a baking sheet lined with baking paper. Salt the slices with coarse sea salt from the mill and let stand for about 20 minutes. Finally, dab off the moisture / water from the slices with kitchen paper. In the meantime, wash the tomatoes, remove the stem and dice. Peel and dice the onion. Wash basil, shake dry. Pluck the leaves from the stems and cut them. The diced tomatoes with the diced onions. Mix the basil leaves and the balsamic vinegar (1 tbsp) and spread over the aubergine slices. Grate the Parmesan and spread it on the aubergine slices as well. Bake the tray with the aubergine slices in the preheated oven at 175 ° C for about 17-20 minutes until the Parmesan is golden-brown. The gratinated Parmesan eggplant slices are a delicious starter or they can also be eaten cold in between meals.
Facebook Comments