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Eggplant Piccata Casserole with Tomato Sauce and Pesto
The perfect eggplant piccata casserole with tomato sauce and pesto recipe with a picture and simple step-by-step instructions.
- 200 g Eggplant fresh, cleaned, cut into 5 mm slices
- 3 Pc. Free range eggs
- 70 g Freshly grated Parmesan
- Flour for flouring
- Black pepper from the mill
- Clarified butter
- 3 piece Cloves of garlic, peeled
- 350 g Chunky tomatoes
- 0,5 tsp Sugar
- 2 Branches Mint fresh
- 30 g Basil leaves, finely chopped
- Vanilla salt
- 1 pinch Chilli from the mill
- 2 tablespoon Cream
- 10 g Freshly grated Parmesan
- Extra virgin olive oil
- 25 g Pine nuts
- 150 g Basil leaves
- 60 g Freshly grated Parmesan
- Sea salt from the mill
- 250 g Buffalo mozzarella, sliced
- Some grated Parmesan
- Basil for garnish
- Whisk eggs with Parmesan and season with pepper. Flour the eggplant slices first, then pull them through the egg / cheese mixture and fry until golden in clarified butter. Drain on paper towels.
- For the tomato sauce: Sauté 2 cloves of garlic in 4 tablespoons of olive oil until brown. Remove. Add tomato pieces. Season with salt, pepper, chilli and sugar. Add mint sprigs. Add cream and Parmesan. Simmer while stirring for 4 minutes. Mint Remove and season with basil.
- For the pesto: Puree the pine nuts, garlic, basil and cheese with about 75 ml of olive oil in a blender. Season with salt and pepper. If necessary, add a little olive oil.
- To prepare: Oil an oven-safe dish. Spread some tomato sauce in it. Place a slice of aubergine on top of each. Start with the largest. Brush the slices with a little Parmesan and tomato sauce. Cover with mozzarella, repeat the process until the ingredients are used up. Sprinkle with a Parmesan Finish eggplant, drizzle with olive oil.
- Bake in a preheated oven at 200 degrees top / bottom heat for 20 minutes. Place the pesto in the center of the plate, place the casserole on top, garnish with basil leaves and a few dabs of tomato sauce, drizzle with a little olive oil if desired.
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