With eggplant parmesan and mozzarella

Submitted by enr on 09 Jun 2010
6 eggplants
500 g of tomatoes koserva
2 cloves garlic
100 g feta cheese Parmesan
500 g feta cheese Mozzarella
3-4 tbsp olive oil
basil, oregano, salt
With eggplant parmesan and mozzarella
Photo added on
Photo author
Eggplants, cut, add salt and stand for 15 minutes. Wash, dry and fry. Remove to paper towels and salting. Cut the tomatoes into pieces and mixed with olive oil, garlic, salt and 5-6 fresh basil leaves. Boil for 10 minutes and remove the garlic. Mozzarella cut into slices, put in a strainer to drain the whey. Grate the Parmesan. In rectangular tray are arranged row eggplants and cover with sauce. Sorting slices of mozzarella, sprinkle with Parmesan cheese, basil and oregano. Again, eggplants and so to run out of products. Complete with mozzarella slices. Pour a little olive oil in a thin stream. Bake at 190 C for 40 minutes.
5 users
09 Jun 2010


Incredibly enticing sounds, all of our favorite ingredients present! Bravo! To favorites is!

This is a recipe that cook with pleasure. It is very tasty and easy to prepare.

looks very appetizing. I will try to do it, only that it will Bulgarise-Mozzarella cheese will be replaced with Bulgarian brined, while parmesan cheese.

Olives you have top or not?

I do not think are olives, this must be the sheet of eggplants. Yet her invite this yummy!

is not it better if peeled eggplants?

peeled eggplants is a matter of taste, and in this order if peeled think will be banging.

aubergines not peel and no olives. If you keep the recipe becomes incredibly delicious.

Heavy is guessed correctly, if peeled aubergines razkashvat.Incredibly tasty dish probvaite and you will become lubima.Put and photos.

MMMMMA, my favorite recipe just that I breaded eggplant becomes vusno and not put olives not even white and if there is plenty of parmesan even better especially at the top.Bravo that I think.

I forgot to tell you can be added to the minced tomato sauce, but then gets vegetarian lasagne, but it's very very tasty.Once again well done!

I write to you directly from Sicily (the cradle of *Parmigiano*). The recipe is accurate except that eggplants peel, also can be prepared directly in a deep frying pan without putting in the oven, just put on low heat until melting mozzarella, no need for baking and remember to start ranking first layer of sauce! My favorite meal!

It is very delicious to eat it only regret I do not like my very eggplant. I exfoliate and eggplant instead of frying it to roast on grill pan. At the moment I only had a mozzarella / 120 g. / So put and Gouda cheese on top of one cake and added turkey and smoked ham.

It was a very tasty dish, thanks for the recipe. Eggplant not Belykh - washed and cut long slices of pan zapekoh almost no fat. I made small changes in spices and cheese. Is tasty and warm, and cold, as warm is soft and can be gently banging the pieces.

And I thank you for the recipe, was incredibly tasty. I love it with more garlic and basil :)