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26 Sep 2011

parmesan aubergines

parmesan aubergines recipesparmesan aubergines   ingredientsparmesan aubergines  healthy recipesGoogle
Categories: General Recipes
Author: Admin

parmesan aubergines


parmesan aubergines
italian

750g aubergines
salt pepper
flour for coating

3 eggs beaten
100ml olive oil
50g grated Parmesan cheese
40g grated Emmenthal cheese
40g butter

Sauce
40g butter
1 onion diced
40g flour
175g canned tomato puree
600ml pint stock
salt pepper sugar
juice 1/2 lemon

Slice the aubergines into rings about 1 cm thick and salt well on both sides.

Leave on a board for 30 minutes to draw out the juice.
Meanwhile make the sauce. Heat the butter in a pan fry the onion for 5 minutes until golden.
Add the flour and cook stirring for 2 minutes.
Blend the tomato puree into the stock gradually add to the roux in the pan and simmer for 10 minutes.
Season with pepper sugar and lemon juice and with salt if necessary.
Rinse the aubergine slices and dry with absorbent paper.
Dip first in flour then in the beaten eggs seasoned with pepper.
Heat the oil in a pan until it is smoking fry the aubergine slices for 3 minutes on each side until golden yellow.
Remove from the pan and drain on absorbent paper.
Mix the Parmesan and Emmenthal cheeses together.
Put half the tomato sauce in an ovenproof dish add the aubergines in layers sprinkling plenty of cheese over each layer.
Finish with the rest of the tomato sauce and a final sprinkling of cheese.
Dot the top of the casserole with flakes of butter.
Cover and bake at 200ˇC/400ˇF/gas 6 for 30 minutes.

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parmesan aubergines parmesan aubergines 8 out of 10 based on 6 ratings. user reviews.




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