EGGPLANT & MOZZARELLA TOWERS
The Eggplant Towers are a revisited variant of the classic eggplant parmigiana, more than anything else in shape, while the ingredients and flavors are the same. That is, single portions built vertically (hence the name "towers"), much nicer to bring to the table. A second course that is simple to prepare, but rich in taste and that will surely amaze everyone. Let's see how to prepare them.
Ingredients
2 EggplantsSaltPeanut oil300 g Mozzarella20 g grated Parmesan cheeseExtra virgin olive oil1 clove Garlic4-5 Ripe tomatoes3 tbsp tomato pureeBasilSaltPepper
Preparation
For the eggplant towers, wash the eggplants and cut them into slices that are not too thin (about 5 mm) perpendicular to obtain round slices.Salt them and put them in a colander, cover with an upside-down plate and place a weight on top. Let them drain, in this way they will lose some of the vegetation water that is sometimes bitter. After half an hour, rinse and dry them. Cut the mozzarella into slices that are not too thin and place them on a plate with paper towels (bottom and top) so that they lose their liquid and do not make too much water during cooking. In the meantime, keep them in the fridge. While the eggplants are in salt, prepare the tomato sauce: heat a drizzle of extra virgin olive oil in a pan and brown the peeled and slightly crushed garlic clove, then add the peeled and diced tomatoes, the tomato puree, season with salt and pepper and add 5-6 basil leaves. Cook the sauce for about ten minutes over high heat, or until it has reduced and become thick and shrunk. Remove the garlic. At this point you can fry the eggplant or simply as it is, or you can dip them in flour first. I have tried both ways and they are both good, maybe for a while I preferred the ones without flour. Put plenty of peanut oil on the stove, and as soon as it is hot, fry the eggplant slices. The heat must be constantly hot (about 180°C), so that the aubergines do not absorb too much oil. However, the eggplant is a sponge and will absorb a little bit of it anyway. When they are golden brown on both sides, remove them and let them drain on frying paper or kitchen paper. With these doses I made 3 eggplant towers, each with 5 overlapping slices of eggplant. Brush a baking dish with a little oil. Put the first slice of fried eggplant on the bottom, then a slice of mozzarella, a teaspoon of tomato sauce and grated Parmesan cheese, then again a slice of eggplant, a slice of mozzarella, tomato sauce and grated Parmesan cheese. Continue like this until you have 5 layers of eggplant. On top of the last eggplant I put just a little tomato and plenty of Parmesan cheese. Bake the eggplant towers at 200° C for about 15 minutes, maximum 20. When they are ready, remove them from the oven, let them cool for 5 minutes and then serve. Enjoy your meal!
The Eggplant Towers are a revisited variant of the classic eggplant parmigiana, more than anything else in shape, while the ingredients and flavors are the same. That is, single portions built vertically (hence the name "towers"), much nicer to bring to the table. A second course that is simple to prepare, but rich in taste and that will surely amaze everyone. Let's see how to prepare them.
Ingredients
2 Eggplants
Salt
Peanut oil
300 g Mozzarella
20 g grated Parmesan cheese
Extra virgin olive oil
1 clove Garlic
4-5 Ripe tomatoes
3 tbsp tomato puree
Basil
Salt
Pepper
Preparation
For the eggplant towers, wash the eggplants and cut them into slices that are not too thin (about 5 mm) perpendicular to obtain round slices.
Salt them and put them in a colander, cover with an upside-down plate and place a weight on top. Let them drain, in this way they will lose some of the vegetation water that is sometimes bitter. After half an hour, rinse and dry them. Cut the mozzarella into slices that are not too thin and place them on a plate with paper towels (bottom and top) so that they lose their liquid and do not make too much water during cooking. In the meantime, keep them in the fridge. While the eggplants are in salt, prepare the tomato sauce: heat a drizzle of extra virgin olive oil in a pan and brown the peeled and slightly crushed garlic clove, then add the peeled and diced tomatoes, the tomato puree, season with salt and pepper and add 5-6 basil leaves. Cook the sauce for about ten minutes over high heat, or until it has reduced and become thick and shrunk. Remove the garlic. At this point you can fry the eggplant or simply as it is, or you can dip them in flour first. I have tried both ways and they are both good, maybe for a while I preferred the ones without flour. Put plenty of peanut oil on the stove, and as soon as it is hot, fry the eggplant slices. The heat must be constantly hot (about 180°C), so that the aubergines do not absorb too much oil. However, the eggplant is a sponge and will absorb a little bit of it anyway. When they are golden brown on both sides, remove them and let them drain on frying paper or kitchen paper. With these doses I made 3 eggplant towers, each with 5 overlapping slices of eggplant. Brush a baking dish with a little oil. Put the first slice of fried eggplant on the bottom, then a slice of mozzarella, a teaspoon of tomato sauce and grated Parmesan cheese, then again a slice of eggplant, a slice of mozzarella, tomato sauce and grated Parmesan cheese. Continue like this until you have 5 layers of eggplant. On top of the last eggplant I put just a little tomato and plenty of Parmesan cheese. Bake the eggplant towers at 200° C for about 15 minutes, maximum 20. When they are ready, remove them from the oven, let them cool for 5 minutes and then serve. Enjoy your meal!
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