Passport & Plate - Climbing eggplant with cheese "mozzarella"

worldoftravel — Fri, 14 Mar 2014 06:04:31 GMT

Ingredients
Eggplant, peeled 60 g (3-4 round 8 mm thick)
Flour, 10
The hen egg, 40
Parsley 5, chopped,leaves
Sol 2,
Cheese Mozzarella» 35, (thin slices)
Sauce «neapolitano» 50g

Salad mix:
Salad Romen» 10.0, (tear hands of the 3x3 cm)
Salad «Radici» 3.0, (tear hands of the 3x3 cm)
Red onion 3.0, (cube 2x2 mm)
Olive oil Extra Virgin 2.0,
Salt 0.5,
Freshly ground white pepper, 0.5,
Olive oil Extra Virgin 3.00, (for decoration plates)

How to prepare this recipe
1. To prepare the omelette mass «Lison»: in the egg, add salt and chopped parsley.
2. Eggplant clean from the skin housekeeper and cut into clistere circles with thickness of 8 mm
3. Prepared eggplant dip them in flour, then dip the omelette mass and fry in deep fat, leaving towels to absorb excess oil.
4. Cheese «mozzarella» cut thin slices.

NEAPOLITAN SAUCE («neapolitano»):
1. In skillet, heat the olive oil, chopped garlic (smaller than) and onions (more).
2. Add whipped mixer canned tomatoes, dry oregano and Basil.
3. Set to evaporate. In the end, the sauce should remind the consistency of liquid sour cream. Salt a little.

COLLECT LASAGNA:
1. On every finished piece of eggplant put 5 g sauce «neapolitano»top thin slices of cheese «mozzarella», repeat layers 3-4 times.
2 . The topmost layer of lasagna does not grease.
3. Lasagna well warmed up in the oven to melt the cheese.

Salad mix:
Mix prepared salads, onion, salt, pepper, olive oil.

DECORATION(decoration available, but very beautiful):
1. Pour onto a plate olive oil, sprinkle with freshly ground pepper.
2. In the centre of the plate, pour a little of the sauce «neapolitano».
3. Put the lasagna in the sauce.
4. On top lasagna put dressed salad mix.

The story behind this recipe
Lasagne of eggplant is the case, when a simple combination of products gives a unique taste. The dish can be considered diet, because dough replace layers of eggplant. For 1 serving of lasagna need three to four slices of eggplant. Lison for roasting do from 4 beaten eggs, salt, pepper and chopped parsley. Neapolitan sauce I try not to boil so carefully, as do the Italians, I like to keep a bright color. In the Italian tradition, the sauce is made on the first day, and only on the second prepare itself lasagna. Pay particular attention to the decoration. Add raw olive oil in ready meals - also prefer Italian cuisine, opens a special taste and aroma of food.

the world through the eyes of the Italian

Passport & Plate - Climbing eggplant with cheese "mozzarella"